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Crispy Buffalo Chicken Tenders

Crispy Buffalo Chicken Tenders


  • Vegetable oil, for frying

For the Chicken Tenders:

  • 1 1/2 lbs. chicken tenderloins
  • 1 1/3 cups all-purpose flour
  • 1 large egg
  • 3 Tbsp. hot sauce, divided
  • 1 Tbsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 tsp. paprika
  • 1/2 tsp. pepper
  • 2 tsp. kosher salt

For the Buffalo Sauce:

  • 1 stick unsalted butter
  • 1/2 cup hot sauce (Franks is my favorite)
  • 1/4 tsp. garlic powder


  • Heat a few inches of oil in a deep sided pan to 350 degrees F. Line up three shallow rimmed plates or pie plates. Add 1/3 cup flour to the first and sprinkle with a pinch of salt and pepper. Add egg and 2 tablespoons of hot sauce to the second plate and whisk together. Add remaining 1 cup flour along with garlic powder, onion powder, paprika, pepper and salt. Mix well then drizzle with remaining tablespoon of hot sauce. Mix together, making the flour clumpy (this gives you extra crispy bits so this is what you want).
  • Dredge the chicken tenderloins in the plain flour mixture, then dip in egg mixture then in the second flour mixture (with hot sauce in it). Place on a plate and continue until all chicken is coated. Let sit for 5 minutes while you make the buffalo sauce.
  • Add butter, hot sauce and garlic powder to a small saucepan over low heat. Allow butter to melt and stir to combine. Leave to simmer while chicken cooks. Once oil is hot, add chicken to oil and fry for 3 minutes per side or until golden and crispy. Remove to a wire rack to drain. Toss chicken tenders with buffalo sauce and eat immediately.