Honey Buffalo Chicken Tenders
Honey Buffalo Chicken Tenders is a quick and easy recipe of tenderloins battered, fried then tossed in a zesty mix of sweet and spicy sauce. Serve these restaurant-quality tenders as a game day appetizer or weeknight dinner entree.
Servings: 4 servings
Equipment
- Large Heavy Bottomed Pot Dutch oven or deep fryer
- Cooking Thermometer optional
Ingredients
- 1 1/2 pounds Chicken Tenders
- Vegetable Oil for frying
For the Coating and Dredging
- 1 cup Buttermilk
- 1/4 cup Hot Sauce
- 1 cup All Purpose Flour
- 4 tsp Garlic Powder
- 4 tsp Onion Powder
- 2 tsp Smoked Paprika
- 2 tsp Cayenne Pepper
- Salt and Pepper to taste
Honey Buffalo Sauce
- 1/2 cup Hot Sauce i.e Frank's RedHot
- 1/4 cup Butter
- 1/4 cup Honey
Instructions
Marinate Chicken
- In a bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Add chicken tenders to the buttermilk mixture, ensuring they are fully coated and covered. Marinate for at least 30 minutes or refrigerate for a few hours.
Fry Chicken Tenders
- Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Then in a separate bowl, whisk together flour and remaining garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Dredge each marinated chicken tender in the seasoned flour mixture, shaking off excess. Fry the coated chicken tenders in batches for 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place on a plate lined with paper towels to absorb excess oil or drain on a wire rack.
Honey Buffalo Sauce
- In a saucepan, melt butter over low heat. Add hot sauce and honey. Stir until well combined.
- Toss the fried chicken tenders in the prepared Honey Buffalo Sauce when ready to serve until evenly coated. Serve hot, and enjoy!