Spicy Garlic Buffalo Tenders
Spicy Garlic Buffalo Tenders
Ingredients
For the Marinade
- 2 cups buttermilk
- 1/2 cup hot sauce
- 1/2 teaspoon Dijon mustard
- 1/2 cup all-purpose flour
- 1 tablespoon seasoning powder, (e.g., chili powder, paprika, or a blend)
- 1 1/2 pounds chicken tenders
For the Dry Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 3/4 cup tempura batter mix
- 1 tablespoon seasoning powder, (e.g., chili powder, paprika, or a blend)
For Frying
- 4 cups vegetable oil, or enough to submerge tenders
For the Garlic Buffalo Sauce
- 1/2 cup unsalted butter
- 4 cloves minced garlic
- 1 teaspoon red chili flakes, or to taste
- 1/2 cup hot sauce
- 1/4 cup hot honey
Instructions
- 1
In a large bowl, combine the buttermilk, 1/2 cup hot sauce, Dijon mustard, 1/2 cup all-purpose flour, and 1 tablespoon of seasoning powder. Whisk thoroughly until the mixture is smooth and has a consistency similar to thick pancake batter.
⏱️ 5 min
- 2
Add the chicken tenders to the marinade, ensuring they are fully submerged and coated. Cover the bowl and refrigerate for at least 4 hours, or preferably 8-12 hours, to allow the flavors to meld and the chicken to tenderize.
⏱️ 5 min
- 3
In a separate bowl, prepare the dry batter by combining 1 1/2 cups all-purpose flour, cornstarch, tempura batter mix, and 1 tablespoon of seasoning powder. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
⏱️ 5 min•🌡️ 350
- 5
Working in batches, remove one marinated chicken tender at a time, allowing any excess marinade to drip off. Dredge the tender thoroughly in the dry batter, pressing gently to ensure a thick, even coating.
⏱️ 5 min
- 6
Carefully place the coated tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4 minutes until lightly golden brown. Remove the tenders and place them on a wire rack set over a baking sheet to rest.
⏱️ 4 min•🌡️ 350
- 7
Return the rested tenders to the hot oil for an additional 1-2 minutes, or until they are extra golden brown and cooked through. The internal temperature should reach 165°F. Remove and place back on the wire rack.
⏱️ 2 min•🌡️ 350 - 8
While the tenders are frying, prepare the garlic buffalo sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant and lightly golden, being careful not to burn it.
⏱️ 3 min
- 9
Stir in the red chili flakes and cook for 30 seconds. Pour in 1/2 cup hot sauce and bring to a gentle simmer. Remove the pan from the heat and stir in the hot honey until well combined.
⏱️ 2 min
- 10
In a large bowl, toss the fried chicken tenders with the garlic buffalo sauce, ensuring each tender is thoroughly coated. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Buffalo Tenders
For the Marinade
- 2 cups buttermilk
- 1/2 cup hot sauce
- 1/2 teaspoon Dijon mustard
- 1/2 cup all-purpose flour
- 1 tablespoon seasoning powder, (e.g., chili powder, paprika, or a blend)
- 1 1/2 pounds chicken tenders
For the Dry Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 3/4 cup tempura batter mix
- 1 tablespoon seasoning powder, (e.g., chili powder, paprika, or a blend)
For Frying
- 4 cups vegetable oil, or enough to submerge tenders
For the Garlic Buffalo Sauce
- 1/2 cup unsalted butter
- 4 cloves minced garlic
- 1 teaspoon red chili flakes, or to taste
- 1/2 cup hot sauce
- 1/4 cup hot honey
Instructions
- 1
In a large bowl, combine the buttermilk, 1/2 cup hot sauce, Dijon mustard, 1/2 cup all-purpose flour, and 1 tablespoon of seasoning powder. Whisk thoroughly until the mixture is smooth and has a consistency similar to thick pancake batter.
⏱️ 5 min - 2
Add the chicken tenders to the marinade, ensuring they are fully submerged and coated. Cover the bowl and refrigerate for at least 4 hours, or preferably 8-12 hours, to allow the flavors to meld and the chicken to tenderize.
⏱️ 5 min - 3
In a separate bowl, prepare the dry batter by combining 1 1/2 cups all-purpose flour, cornstarch, tempura batter mix, and 1 tablespoon of seasoning powder. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min - 4
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.
⏱️ 5 min•🌡️ 350 - 5
Working in batches, remove one marinated chicken tender at a time, allowing any excess marinade to drip off. Dredge the tender thoroughly in the dry batter, pressing gently to ensure a thick, even coating.
⏱️ 5 min - 6
Carefully place the coated tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4 minutes until lightly golden brown. Remove the tenders and place them on a wire rack set over a baking sheet to rest.
⏱️ 4 min•🌡️ 350 - 7
Return the rested tenders to the hot oil for an additional 1-2 minutes, or until they are extra golden brown and cooked through. The internal temperature should reach 165°F. Remove and place back on the wire rack.
⏱️ 2 min•🌡️ 350 - 8
While the tenders are frying, prepare the garlic buffalo sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant and lightly golden, being careful not to burn it.
⏱️ 3 min - 9
Stir in the red chili flakes and cook for 30 seconds. Pour in 1/2 cup hot sauce and bring to a gentle simmer. Remove the pan from the heat and stir in the hot honey until well combined.
⏱️ 2 min - 10
In a large bowl, toss the fried chicken tenders with the garlic buffalo sauce, ensuring each tender is thoroughly coated. Serve immediately and enjoy!
⏱️ 3 min