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Crispy Buffalo Chicken Tenders with Homemade Ranch Dip Recipe

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3.9 from 13 reviews

Crispy and flavorful Buffalo Chicken Tenders made by marinating chicken strips in buttermilk and buffalo sauce, then double-dredged in a seasoned flour mixture and deep-fried to golden perfection. Finished with a homemade honey-buffalo glaze and served with a cooling homemade ranch dressing for the perfect balance of spicy and creamy.

Ingredients

Chicken and Marinade

  • 1.1 lbs chicken breast (cut into tender-size strips)
  • 1 cup buttermilk
  • ¼ cup buffalo sauce (or hot sauce)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp red chili powder (or cayenne pepper)
  • 1 tsp salt
  • 1 tsp black pepper

Coating

  • 1 cup all-purpose flour
  • ¼ cup cornstarch (cornflour)
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Oil (for frying, enough to fill 2–3 inches deep in pan)

Buffalo Glaze

  • ½ cup buffalo sauce (or hot sauce)
  • 2 tbsp unsalted butter
  • 2 tbsp honey
  • 1 tsp lemon juice (or white vinegar)

Ranch Dressing

  • ½ cup Greek yogurt
  • 3–4 tbsp buttermilk (or whole milk)
  • 1½ tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • ¼ tsp salt
  • ½ tsp ground black pepper

Instructions

  1. Prepare Marinade: In a large mixing bowl, combine the buttermilk, buffalo or hot sauce, garlic powder, onion powder, red chili powder, salt, and black pepper to create a flavorful marinade.
  2. Marinate Chicken: Add the chicken breast strips to the marinade and mix well to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse the chicken with flavor.
  3. Make Ranch Dressing: In a separate small bowl, mix together Greek yogurt, buttermilk, lemon juice, garlic powder, onion powder, dried parsley, salt, and pepper. Stir until combined and refrigerate until ready to serve.
  4. Prepare Coating: In a shallow dish, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well to evenly distribute the spices.
  5. Dredge Chicken – First Coating: Remove the marinated chicken from the refrigerator and shake off excess marinade without wiping it off completely. Coat each strip firmly in the flour mixture to form a craggy texture.
  6. Dredge Chicken – Second Coating: For extra crispiness, dip the coated chicken strips back into the buttermilk marinade briefly, then dredge again in the flour mixture.
  7. Heat Oil: Pour oil into a deep frying pan or heavy-bottomed pot to about 2–3 inches depth. Heat the oil to 175°C (350°F), the ideal frying temperature.
  8. Fry Chicken: Carefully lower the chicken strips into the hot oil, frying in batches to avoid overcrowding. Cook for 4–6 minutes per batch on medium-high heat until golden brown and cooked through; internal temperature should read 74°C (165°F).
  9. Drain Chicken: Transfer the fried chicken tenders to a wire rack set over a baking tray to allow excess oil to drain and to keep the crust crisp. Avoid paper towels as they make the coating soggy.
  10. Prepare Buffalo Glaze: In a small saucepan over low heat, combine buffalo sauce, unsalted butter, honey, and lemon juice. Stir continuously until the butter melts and the sauce is smooth and fully combined. Do not boil.
  11. Coat Chicken with Glaze: Brush the warm buffalo glaze generously over the fried chicken tenders to give them a spicy, sweet, and buttery finish.
  12. Serve: Serve the buffalo chicken tenders immediately while hot and crispy, alongside the chilled homemade ranch dressing for dipping.

Notes

  • Marinate the chicken overnight if possible for maximum flavor and tenderness.
  • Use a thermometer to maintain oil temperature at 175°C (350°F) for perfect frying results.
  • Double dredging the chicken ensures an extra crispy crust.
  • Draining on a wire rack prevents sogginess from excess oil.
  • Adjust the heat level by using more or less buffalo sauce or red chili powder.
  • The ranch dressing can be customized with fresh herbs like dill or chives if preferred.

Find it online: https://bitezly.com/crispy-buffalo-chicken-tenders-with-homemade-ranch-dip-recipe-2/