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Honey Buffalo Chicken Tenders

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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