Buffalo Chicken Tenders

READY IN: 36mins
Recipe by JKHoffman

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.

Top Review by Beth Brady.

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!

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.

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