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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.

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.

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.

Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.

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.

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.

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.
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.

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.

In a large bowl, toss the fried chicken tenders with the garlic buffalo sauce, ensuring each tender is thoroughly coated. Serve immediately and enjoy!


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.

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.

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.

Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.

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.

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.

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.
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.

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.

In a large bowl, toss the fried chicken tenders with the garlic buffalo sauce, ensuring each tender is thoroughly coated. Serve immediately and enjoy!
