Honey Buffalo chicken Tenders

Honey Buffalo Chicken Tenders

FAQ

Chef’s Tips

• Let the coated chicken rest 10–15 minutes before frying, this is key for a crust that sticks.
• Keep oil steady at 350°F (175°C) don’t rush it.
• Don’t overcrowd the pan or you’ll lose crispiness fast.
• Cornstarch is your crunch insurance, don’t skip it.
• Optional upgrade: add 1 tsp baking powder to the flour for extra crispy coating.

Honey Buffalo Chicken Tenders

Wife with the Knife

Crispy buttermilk chicken tenders coated in a sticky honey buffalo glaze that’s the perfect balance of sweet heat. Serve them with your favourite dipping sauce and enjoy every messy, delicious bite.

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Ingredients

  

Chicken & Marinade

• 4 boneless skinless chicken breasts, or 8 boneless thighs cut into thick strips
• Neutral oil (enough for deep frying or shallow frying)
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cayenne optional

Flour Dredge

• 2 cups all-purpose flour
• ½ cup cornstarch
• 1½ tsp salt
• 1 tsp white pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp baking powder optional, for extra crunch

Buffalo Honey Sauce

• ½ cup Frank’s Red Hot
• 2 tbsp butter
• 1-2 tsp honey adjust to taste
• 1 garlic clove finely grated

Ranch Sauce (Optional)

• ½ cup mayonnaise
• ½ cup full-fat Greek yogurt or sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• ½ tsp dried parsley
• ½ tsp dried chives optional
• 1-2 tsp lemon juice or white vinegar to taste
• ½ tsp Dijon mustard optional but recommended
• Salt and black pepper to taste
• 2-4 tbsp milk or water to thin as needed

Instructions

 

• Lightly season chicken with salt and pepper.
• Mix buttermilk marinade ingredients and fully submerge chicken.
• Refrigerate:

  • Minimum: 2 hours

  • Best: overnight
• Mix all flour dredge ingredients.
• Remove chicken from marinade, letting excess drip off.
• Press firmly into flour mixture until fully coated.
• Dip back into buttermilk, and dredge again.
• Let coated chicken rest 10–15 minutes before frying.
• Heat oil to 350°F / 175°C.
• Fry in batches:

  • Strips: 4–6 minutes

  • Thighs: 6–8 minutes
• Cook until golden and internal temp reaches 165°F (74°C).
• Drain on a rack and lightly salt while hot.
• Warm hot sauce, and butter until emulsified. Stir in honey and garlic off heat.
• toss chicken in the buffalo honey sauce, or serve on the side.
• Optional Ranch Sauce: Whisk all ingredients in a bowl, adjust seasoning to taste and chill for 10-20 minutes before serving.

Notes

Storage & Reheating: Leftovers are Best eaten fresh, but still solid the next day.

• Fridge: Store in airtight container up to 3 days
• Freezer: Freeze cooked strips up to 2 months
  • Freeze on tray first, then bag
• Reheating
  • Oven: 375°F for 10–12 min
  • Air fryer: 350°F for 5–7 min
  • Avoid microwave (softens crust).

 

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