Crispy Buffalo Chicken Tenders (Print Version)
# Ingredients:
→ Chicken and Coating
01 -
1 1/4 pounds chicken tenderloins
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
2 eggs
05 -
2 cups panko breadcrumbs
06 -
Salt and pepper to taste
07 -
Neutral oil for frying
→ Buffalo Sauce
08 -
1 cup plus 2 tablespoons Frank's RedHot Original sauce
09 -
1/4 to 1/2 cup unsalted butter
10 -
1-2 tablespoons honey, to taste
→ Garnish
11 -
4 scallions, trimmed and minced
# Instructions:
01 -
Pat chicken tenderloins dry and season with salt and pepper
02 -
Set up three dishes: flour mixture with seasonings, eggs beaten with hot sauce, and panko with salt and pepper
03 -
Heat 1/4 inch neutral oil in wide pot or skillet to 350°F
04 -
Coat tenders in flour, then egg mixture, then panko, pressing gently to adhere
05 -
Melt butter in saucepan, add hot sauce and honey, whisk until smooth and keep warm
06 -
Fry in batches for 4-5 minutes per side until golden brown and 165°F internal temperature
07 -
Toss fried tenders in warm buffalo sauce and garnish with scallions
# Notes:
01 -
Perfect for game day snacking
02 -
Can adjust sauce richness by varying butter amount