Description
Crispy, golden-fried chicken tenders coated in a fragrant garlic butter and buffalo sauce that is savory, slightly spicy, and utterly addictive. The buttermilk marinade ensures the chicken stays tender and juicy inside while the cornstarch coating delivers maximum crispiness outside.
These garlic buffalo chicken tenders are perfect for weeknight family dinners, game-day appetizers, or meal prepping for the week ahead.
Ingredients
Scale
- 2 chicken breasts, cut into 3 to 4 inch strips
- 1 cup buttermilk, for marinating and tenderizing
- 1 egg, beaten
- 1 cup all-purpose flour, the base of the 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
- 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 toppings, chopped parsley, chives, ranch or blue cheese dressing, celery and carrot sticks
Instructions
- 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.
- Mix the Coating: In a separate bowl, whisk together the flour, cornstarch, salt, paprika, black pepper, and garlic powder until well combined.
- 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.
- 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.
- 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.
- Drain: Transfer the fried tenders to a paper towel-lined plate to drain excess oil while you finish frying the remaining pieces.
- 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.
- 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.
- 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.
- Plate Immediately: Transfer the coated tenders to a serving platter while they're still warm and the coating is at its crispiest.
- Garnish and Serve: Sprinkle with fresh herbs like chopped parsley or chives if desired, and serve alongside celery and carrot sticks, ranch dressing, or blue cheese dressing for dipping.
- Prep Time: 40 minutes
- Cook Time: 25 minutes