Garlic Buffalo Chicken Tenders

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If you’re craving crispy, flavorful chicken that packs a savory punch, look no further than Garlic Buffalo Chicken Tenders! These golden-fried strips are coated in a fragrant garlic butter sauce that transforms simple breaded chicken into something truly crave-worthy.

The beauty of this recipe lies in its simplicity and speed, making it an ideal choice for weeknight dinners or game-day appetizers.

Did you know that buffalo sauce originated in Buffalo, New York, in the 1960s, and has since become a beloved condiment worldwide? By marinating the chicken in buttermilk before coating, you ensure incredibly tender, juicy tenders that stay moist even after frying.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Ingredients for Garlic Buffalo Chicken Tenders

To create the perfect garlic buffalo chicken tenders, you’ll need the following ingredients:

Essential Ingredients

• 2 chicken breasts cut into strips, about 3 to 4 inches long
• 1 cup buttermilk for marinating and tenderizing
• 1 egg beaten, to help bind the coating
• 1 cup all-purpose flour the base of your coating
• 1/2 cup cornstarch for extra crispiness
• 1 teaspoon salt
• 1 teaspoon paprika for color and mild heat
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Oil for frying vegetable or canola oil works best
• 3 tablespoons butter for the garlic sauce
• 3 cloves garlic minced
• 3/4 cup buffalo sauce your preferred brand
• 1 tablespoon honey to balance heat with sweetness

Optional Ingredients

• Fresh herbs chopped parsley or chives for garnish
• Ranch or blue cheese dressing for serving
• Celery and carrot sticks classic accompaniments

How to Prepare the Marinade and Chicken

Here’s how to prepare the chicken for maximum tenderness:

1. Marinate the Chicken: In a bowl, combine the buttermilk and beaten egg. Add the chicken strips and stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for even deeper flavor and tenderness.
2. Mix the Coating: In a separate bowl, whisk together the flour, cornstarch, salt, paprika, black pepper, and garlic powder until well combined.
3. Coat the Tenders: Remove the chicken from the marinade and let excess buttermilk drip off. Working with one piece at a time, coat the chicken thoroughly in the flour mixture, pressing gently so the coating adheres and creates a textured crust.

Frying the Tenders to Golden Perfection

Proper frying technique ensures crispy exteriors and juicy centers:

1. Heat the Oil: Pour about 1/2 inch of oil into a large skillet and heat over medium-high heat until it reaches 350 degrees Fahrenheit, about 5 to 7 minutes. A small piece of flour coating should sizzle immediately when dropped in.
2. Fry in Batches: Carefully place the coated chicken tenders into the hot oil, working in batches to avoid crowding the pan. Fry for 4 to 5 minutes per side until the coating turns golden brown and the internal temperature reaches 165 degrees Fahrenheit.
3. Drain: Transfer the fried tenders to a paper towel-lined plate to drain excess oil while you finish frying the remaining pieces.

Making the Garlic Buffalo Sauce

The sauce is where the magic happens:

1. Sauté the Garlic: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring frequently, for about 1 to 2 minutes until fragrant but not browned.
2. Combine Sauce: Pour in the buffalo sauce and honey, stirring well to combine. Let simmer gently for 2 to 3 minutes, allowing the flavors to meld together.
3. Coat the Tenders: Add the fried chicken tenders to the sauce and toss gently until every piece is coated evenly in the garlic buffalo mixture.

Assembly: Bringing It All Together

Once your tenders are fried and sauced, it’s time to serve:

1. Plate Immediately: Transfer the coated tenders to a serving platter while they’re still warm and the coating is at its crispiest.
2. Garnish: Sprinkle with fresh herbs like chopped parsley or chives if desired for a pop of color and freshness.
3. Add Sides: Serve alongside celery and carrot sticks, ranch dressing, or blue cheese dressing for dipping.

Variations and Customizations

One of the great things about garlic buffalo chicken tenders is their versatility!

• Spice Level: Prefer less heat? Use mild buffalo sauce and add a touch more honey. Want more kick? Mix in cayenne pepper or use an extra-hot sauce.
• Coating Variations: Swap half the all-purpose flour for panko breadcrumbs for an even crispier texture, or add dried parmesan cheese to the coating for a savory twist.
• Sauce Upgrades: Mix a tablespoon of fresh lemon juice into the sauce for brightness, or add a splash of hot sauce for deeper heat.
• Protein Swaps: This recipe works beautifully with chicken thighs, pork tenderloin strips, or even cauliflower florets for a vegetarian version.

Serving Suggestions

These garlic buffalo tenders pair wonderfully with cooling side dishes that balance the heat and richness of the sauce.

Consider serving them with crispy baked sweet potato fries for a comforting meal, or alongside classic coleslaw and dipping sauces for a crowd-pleasing appetizer spread. A cold beverage like lemonade or iced tea complements the spicy-savory flavors perfectly.

Conclusion

In just a few simple steps, you’ve created golden, garlic-butter-coated chicken tenders that are sure to become a household favorite.

Whether you’re feeding a family of four on a busy weeknight or impressing guests at a casual gathering, this recipe delivers bold flavor without fussy techniques.

Don’t hesitate to get creative with the sauce intensity, coating texture, or side dish pairings. The tenders are forgiving and adaptable to your taste preferences.

Try it today and experience the delicious combination of crispy, juicy chicken and savory garlic buffalo coating!

Recipe FAQ’s

Can I make these tenders ahead of time?

Yes! You can prepare the coated chicken up to 4 hours in advance and store it in the refrigerator before frying. Fry just before serving for the crispiest results. Cooked tenders can be refrigerated for up to 3 days and reheated in a 350-degree oven for 8 to 10 minutes.

What if I want to bake them instead of frying?

Absolutely! Coat the tenders as directed, place them on a greased baking sheet, and spray lightly with cooking oil. Bake at 400 degrees Fahrenheit for 15 to 18 minutes until golden and cooked through, then toss with the garlic buffalo sauce as instructed.

Can I use chicken wings instead of tenders?

Of course! Chicken wings work great with this recipe. Increase the frying time to 8 to 10 minutes, ensuring they reach an internal temperature of 165 degrees Fahrenheit before coating with the sauce.

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