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    You are in: Home / Recipes / Buffalo Chicken Tenders Recipe
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    Buffalo Chicken Tenders

    Buffalo Chicken Tenders. Photo by gailanng

    1/3 Photos of Buffalo Chicken Tenders

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    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    30 mins

    6 mins

    JKHoffman's Note:

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

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    Units: US | Metric


    1. 1
      Preheat deep fryer to 360 degrees.
    2. 2
      Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
    3. 3
      Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
    4. 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. 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. 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. 7
      Fry for 4-6 minutes until golden, brown, and delicious.

    Ratings & Reviews:

    • on November 09, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2011


      On 2/16/11,I made this recipe for the "Comfort Food" event in the Food Photo Forum.Except for using Cajun Seasoning 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 :) "

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Buffalo Chicken Tenders

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 226.0
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.7 g
    Cholesterol 55.6 mg
    Sodium 2039.5 mg
    Total Carbohydrate 25.8 g
    Dietary Fiber 0.9 g
    Sugars 1.9 g
    Protein 22.4 g

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