This recipe is my go-to when I want something that hits the perfect balance of crunchy, tangy, and a little bit fiery. I discovered this method during a backyard game-day experiment: I wanted tenders with a real crackle to the crust but also the bright, vinegary lift of a classic Buffalo sauce. After a few tweaks—adding a buttermilk soak, a double-dredge, and a simple stovetop sauce—the result became a household favorite that everyone asks for again and again. The texture is the star: crackling exterior, juicy interior, and a saucy finish that clings to every ridge.

I remember the first time I served these to a crowd; friends kept reaching into the platter between bites and someone asked for seconds before they’d finished the first tender. That moment convinced me this method works: the buttermilk tenderizes and adds flavor, the flour-and-egg double coating creates exceptional crispness, and the warm Buffalo sauce turns ordinary tenders into something special. These are perfect for casual entertaining, kid-friendly dinners, or when you’re craving a bar-style snack at home.

Ingredients

• Chicken: Use 4 boneless, skinless chicken breasts (roughly 1.5–2 pounds total) and cut each into four long tenders. Thicker, uniform pieces cook evenly and stay juicy—trim excess fat and pat dry before soaking.
• Buttermilk & Hot Sauce: 1 cup buttermilk plus 1 teaspoon hot sauce. The buttermilk mildly acidifies the meat, breaking down proteins for a tender bite; any full-fat cultured buttermilk works best.
• Eggs: 2 large eggs beaten. Eggs act as the glue between flour layers and create a sturdy bond so the crust stays attached when fried and tossed in sauce.
• Dry Coating: 2 cups all-purpose flour, 2 1/2 teaspoons salt, 3/4 teaspoon black pepper, 1/8 teaspoon paprika, 1/8 teaspoon garlic powder, 1/8 teaspoon baking powder. The baking powder helps the crust puff slightly for extra crunch.
• Oil for Frying: Neutral oil with a high smoke point—canola is recommended. Heat to 350°F with about 3 inches of oil in a Dutch oven or deep fryer.
• Buffalo Wing Sauce: 2/3 cup Frank's RedHot pepper sauce, 1 stick (1/2 cup) unsalted butter, 1 tablespoon white vinegar, 1/4 teaspoon Worcestershire sauce. Melting butter into the hot sauce yields a silky, glossy coating that clings well without making the crust soggy.

Instructions

Prepare and Soak:Trim the breasts and cut each into four even tenders so you have about 16 pieces. Place the tenders in a bowl with 1 cup buttermilk and 1 teaspoon hot sauce, coating thoroughly. Cover and refrigerate 30 minutes—this short brine tenderizes and seasons the meat without turning it mushy.Set Up Dredging Stations:Whisk 2 large eggs in one shallow bowl. In a second wide bowl or tray, combine 2 cups all-purpose flour, 2 1/2 teaspoons salt, 3/4 teaspoon black pepper, 1/8 teaspoon paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon baking powder. Use a fork to aerate the flour so the coating stays light.Double-Dredge the Tenders:One at a time, lift tenders from the buttermilk, let excess drip back into the bowl, then dredge in flour so they’re lightly coated. Dip into the beaten eggs, letting excess drip, then return to the flour for a second coat. Press gently so the flour adheres—this double layer gives the extra crisp crust.Heat Oil and Fry:Fill a Dutch oven with about 3 inches of canola oil and heat over medium-high until an instant-read thermometer reads 350°F. Fry in small batches (3–4 pieces) to avoid crowding; cook 5–7 minutes per batch, turning once, until golden brown and an internal temperature of 165°F is reached. Drain on a wire rack set over a baking sheet to keep the crust crisp.Make the Buffalo Sauce:In a small saucepan, combine 2/3 cup Frank's RedHot, 1/2 cup (1 stick) unsalted butter, 1 tablespoon white vinegar, and 1/4 teaspoon Worcestershire sauce. Warm over medium heat, whisking until butter melts and sauce is glossy. Bring just to a simmer—do not boil vigorously.Toss and Serve:Place fried tenders in a large bowl and pour the warm Buffalo sauce over them. Toss gently so every piece is coated evenly. Serve immediately with celery sticks and blue cheese or ranch on the side for dipping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To preserve crunch, place tenders on a baking rack inside the container or separate layers with parchment paper. Reheat in a 375°F oven for 8–10 minutes, flipping halfway, until internal temperature reaches 165°F. For frozen storage, flash-freeze pieces on a tray until firm, then transfer to a freezer bag; reheat from frozen in a 400°F oven for about 12–15 minutes for best texture.

Ingredient Substitutions

If you don't have buttermilk, make a quick substitute by combining 1 cup milk with 1 tablespoon white vinegar or lemon juice and letting it sit 5 minutes. Swap canola oil for peanut or sunflower if you prefer a higher smoke point. For a gluten-free version, use a one-to-one gluten-free flour blend that contains xanthan gum; note the crust texture will differ slightly. To reduce dairy, use a dairy-free butter alternative in the Buffalo sauce, though flavor and mouthfeel will be milder.

Serving Suggestions

Serve on a large platter with individual dipping bowls of blue cheese and ranch, and celery sticks for crunch. For a heartier option, make sandwiches using soft brioche buns, shredded lettuce, and pickles; drizzle additional sauce for heat. Pair with crisp fries or a simple coleslaw to cut through richness. Garnish with chopped chives or a squeeze of lemon for brightness when serving to guests.

Cultural Background

Buffalo sauce originated in Buffalo, New York, and has become a cornerstone of American bar food culture. The original pairing—hot sauce and butter—was revolutionary for its simplicity and balance of heat and richness. This version adapts those classic flavors to hand-cut tenders rather than wings, making it more approachable for family-style meals while preserving the taste profile of the original Buffalo wing tradition.

Seasonal Adaptations

In summer, serve these with a crisp cucumber salad and lighter dipping sauces to keep the meal fresh. In colder months, add a warm side such as roasted sweet potatoes or corn pudding. For holidays, make a platter of par-fried tenders kept warm in the oven and bring them out in batches—guests love the novelty and the familiar, comforting flavors.

Meal Prep Tips

To streamline weeknight dinners, cut and soak tenders the night before. Set up the dredging station and refrigerate the coated pieces on a baking sheet covered with plastic wrap; fry directly from chilled to reduce prep time. For large gatherings, par-fry until pale golden, freeze on trays, then finish at 375°F for 8–10 minutes when ready to serve so everything comes out hot and crisp.

These tenders have become a delicious staple in my rotation—versatile, crowd-pleasing, and reliably crispy. Give the technique a try, tweak the heat to suit your family, and make this one your own.