Buffalo Chicken Tenders

Total Time
Prep 30 mins
Cook 6 mins

Combining a few chicken recipes from FoodNetwork.com, and a bit of my own ingenuity, I tried this recipe tonight and liked it a lot. Hope someone enjoys it.

Ingredients Nutrition


  1. Preheat deep fryer to 360 degrees.
  2. Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
  3. Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
  4. Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
  5. Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
  6. After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
  7. Fry for 4-6 minutes until golden, brown, and delicious.


Most Helpful

These were really yummy! I had to make a few adjustments though. No buttermilk, so I used skim milk, it was all I had. I didn't have cajun seasoning either, so I used garlic powder, seasoned salt and a sprinkle of cayenne pepper in with the flour. The crust was really good and crispy! We didn't think they were spicy, but we just dipped them in buffalo sauce. I have made these three times already. We love them! Thanks so much!

Beth Brady. November 09, 2008

DH loves Dominos Chicken Kickers - these were as close as I've come to recreating them for him, and a really big hit last night for dinner! I did everything exactly as directed, except I pan fried them in about a half inch of vegetable oil, turning once, as I really hate to fry foods (the splatter makes me nervous with my small kids and cats). Thanks for sharing a great recipe! I've added it to my cookbook of family staples, and will be using again....and again!

Wildflower5656 June 27, 2007

On 2/16/11,I made this recipe for the "Comfort Food" event in the Food Photo Forum.Except for using Recipe#33092 for the Cajun Seasoning,the recipe was made as it was written.I didn't want to use alot of cooking oil,so the tenders were pan-fried.I don't know if it was the pan-frying or not but the breading kept coming off the tenders.Whatever breading that stayed on the tenders was pretty good and had the right amount of heat.The chicken itself was very moist and had a slight taste of the hot sauce.Thanks for posting and," Keep Smiling :) "

Chef shapeweaver � February 17, 2011

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