BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTurn up the heat with these irresistible Spicy Buffalo Chicken Tenders by @GrillNation! Crispy on the outside, juicy on the inside, and tossed in a bold, tangy buffalo sauce, they’re the perfect balance of heat and flavor.
Ingredients
-
For The Chicken Tenders:
-
2 pounds chicken breasts, cut into tenders
-
1/2 gallon buttermilk
-
10 ounces hot sauce
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 tablespoon smoked paprika
-
1 tablespoon ranch seasoning
-
2 tablespoons Tony’s Bold seasoning
-
For the Flour Breading:
-
2 cups all-purpose flour
-
1/2 cup cornstarch
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 tablespoon smoked paprika
-
1 tablespoon ranch seasoning
-
2 tablespoons Tony’s Bold seasoning
-
For Frying:
-
Cooking oil (vegetable or peanut oil, for frying)
-
For the Spicy Buffalo Sauce:
-
1/2 stick unsalted butter
-
10-12 ounces hot sauce
-
1/2 cup honey
-
2 tablespoons Worcestershire sauce
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 tablespoon smoked paprika
-
1 tablespoon ranch seasoning
-
1 tablespoon Tony’s Bold seasoning
- Clear
Directions
- Prepare the Buttermilk Brine: In a large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Add the chicken tenders, ensuring they are fully submerged in the brine. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor.
- Bread The Chicken Tenders: Remove the chicken tenders from the buttermilk brine, letting the excess drip off. Toss each tender in the flour breading mixture, ensuring it’s completely coated. Place the breaded tenders on a wire rack and repeat the process until all tenders are coated. Let the breaded tenders sit for at least 10 minutes to allow the coating to adhere.
- Fry The Chicken Tenders: Heat the cooking oil in a deep fryer or large pot to 325°F. Working in batches, fry the chicken tenders for 4-5 minutes, or until lightly golden and cooked through. Remove the tenders and place them on a wire rack. Increase the oil temperature to 375°F, and fry the tenders a second time for 2-3 minutes to achieve extra crispiness. Remove and let cool slightly.
- Make The Buffalo Sauce: In a saucepan over medium heat, melt the unsalted butter. Add the hot sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Whisk the mixture together and simmer for 10-12 minutes, stirring occasionally. Remove from heat and let the sauce cool for 8-10 minutes before serving.
- Serve: Serve the crispy chicken tenders in the spicy buffalo sauce, or serve the sauce on the side for dipping. Pair with ranch or blue cheese dressing, celery sticks, or your favorite sides, and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe