These buffalo chicken tenders use a double-dredge technique in seasoned flour and cornstarch for an extra-crunchy exterior, then tossed in classic buttery hot sauce and served with tangy homemade blue cheese dressing.
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Prep the chicken by removing the tough white tendon from each tender.
In a large bowl, combine the chicken tenders, buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix well to coat, cover, and let marinate for at least 30 minutes.
While the chicken marinates, prepare the dry dredge. In a separate large bowl, whisk together the all-purpose flour, cornstarch, paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 3/4 tsp cayenne, 1 tbsp kosher salt, and 1 tsp black pepper.
Make the blue cheese dressing. In a medium bowl, grate one garlic clove. Add the zest and juice of half a lemon, and the apple cider vinegar.
To the dressing bowl, add the sour cream, mayonnaise, chopped chives, chopped dill, crumbled blue cheese, and salt. Stir until well combined. Transfer to a jar and refrigerate until ready to serve.
Prepare the Buffalo sauce. In a large skillet or wok over medium-low heat, melt the unsalted butter. Grate in one garlic clove and sauté until fragrant, about 30 seconds.
Turn off the heat, then pour in the hot sauce and stir to combine. Set aside.
Heat about 3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
Dredge the chicken. Working one at a time, remove a tender from the buttermilk, let the excess drip off, and transfer it to the dry mixture. Toss to coat, then press and squeeze the flour mixture onto the chicken to create a craggy coating.
Shake off any excess flour and place the dredged tender on a wire rack. Repeat with all the chicken and let them rest on the rack for a few minutes before frying.
Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, until golden brown, crispy, and cooked through.
Remove the cooked tenders with a spider strainer and place them on a clean wire rack to drain. Immediately season with a sprinkle of flaky sea salt. Bring the oil back up to temperature before frying the next batch.
Once all chicken is fried, add a few tenders at a time to the skillet with the Buffalo sauce and toss gently to coat.
Serve the Buffalo chicken tenders immediately with celery sticks and the homemade blue cheese dressing.
Store fried tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness; do not microwave.
deep frying thermometer · wire rack
Double-dredging means coating the chicken twice in the flour mixture—once after the buttermilk soak, then again after a brief rest. This creates thicker, crispier layers that stay crunchy longer.
Yes. Store homemade blue cheese dressing in an airtight container in the refrigerator for up to 4 days. Stir before serving.
Fry until the coating is golden brown (3–4 minutes per side), then confirm the internal temperature reaches 165°F with a meat thermometer.
Baking won't achieve the same crispy exterior. For a lighter option, air-fry at 390°F for 12–15 minutes, shaking the basket halfway through.
Use a neutral oil with a high smoke point (400°F+), such as vegetable, canola, or peanut oil. Maintain oil temperature between 350–365°F for best results.
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