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We have all had deep fried chicken tenders with buttermilk, but have you ever tried chicken tenders with sour cream? You are in for a treat! This Buffalo Chicken Tender Recipe is my new go-to 🔥! The sour cream gives it extra flavor and really adds to much to this buffalo chicken tender recipe. It is going to taste delicious with any sour cream but I am obsessed ♥️ with the taste and creaminess of Shamrock Farms so that is the one I used and I highly recommend it!
Why You’ll Love Buffalo Chicken Tenders
Deep fried until these chicken tenders are so golden and crispy. Then tossed in an UNBELIEVABLE buffalo sauce that is perfectly spicy, sweet and tangy. Dip that in an amazing homemade ranch and you are going to be hooked!
How To Prepare
Chicken Tenders
🔪 Cut up your chicken thighs into strips. Mix your sour cream and buffalo sauce in a bowl. Coat the chicken and let it marinate covered for 8-16 hours.
🥚 When done marinating, whisk the eggs and add directly into the chicken. Mix well.
⏲️ On a plate, mix together the flour, cornstarch, baking powder, smoked paprika, chipotle powder onion powder, garlic powder, white pepper, all spice, salt and mix it up.. Dredge the chicken well. Let it sit on a wire rack for 15 minutes. Dredge them again.
🔥 Fill a large pot with oil and heat to between 350℉ and 375℉. Fry the chicken in batches until nice and golden and they have an internal temperature that hits 165℉. You may need a meat thermometer for these Buffalo Chicken Tenders.
Ranch
🥣 Add your sour cream, mayo, garlic powder, onion powder, red wine vinegar, fresh dill, chives and salt and pepper to a bowl and mix well.
Sauce
🍯 In a sauce pan, heat up the buffalo sauce and honey for 3-4 minutes on medium low heat. Turn heat off, add butter and sour cream.
🍽️ While the chicken tender are still hot, coat in the buffalo sauce.
🫶 And that is it, subscribe for more!
Substitutions and Variations
Substitutions
- If you want to try a different sauce, you can always make these fried chicken tenders and toss them in your favorite sauce choice.
- You can use almond flour instead of regular flour if you are sensitive to gluten.
- I love franks red hot but any buffalo sauce will do if you have your own favorite!
Variations
- Blue Cheese Variation: If you love blue cheese, skip the ranch and use blue cheese as a dip instead!
- Buffalo Chicken Slider Variation: Serve on mini brioche buns for a sandwich variation! You can also check out my Chicken Buffalo Sliders if you want a shredded variation.
- Buffalo Chicken Salad Variation: Make extra ranch and serve on top of a crisp salad 🥗.
🔥Chef Nadia’s Tip🔥
Make sure you toss the deep fried chicken tenders in the buffalo sauce while still hot to make sure the sauce adheres to the chicken properly!
Recipes that Pair
Common Questions about Buffalo Chicken Tenders
There are a few ways to check. The best way is to use a meat thermometer to make sure the internal temperature is 175°F. Another way to check is cut into one and make sure there is no pink and the juices run clear.
French fries, celery sticks, carrots or any grilled veggies are always classics. If you want to think outside the box, popping these on top of a fresh and crisp salad and then topping that with your homemade ranch dressing is a great way to go. Or places them on mini brioche buns and making sliders out of them is another great way to go.
You can use a thermometer to test the oil and make sure the temperature is between 350°F and 375°F. You can test the back of a wooden spoon to see if the oil bubble up around it. Make sure the oil is not too hot because you don’t want the crust cooking before the chicken does.
Buffalo Chicken Tenders
Equipment
- 1 Bowl
- 1 knife
- 1 wire rack
- 1 dutch oven cast iron or heavy bottom pot
- 1 sauce pan
Ingredients
Chicken Tenders
- 2 lb boneless chicken thighs, cut into about 14 strips
- 1½ cup sour cream, I use Shamrock Farms cause it's my FAV
- ¼ cup buffalo sauce
- 2 eggs
- 1¼ cup all purpose flour
- ¾ cup cornstarch
- ½ tbsp baking powder
- 1 tbsp smoked paprika
- 2 tsp chipotle powder
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp white pepper
- 1 tsp allspice
- 1 tsp kosher salt
- neutral oil for frying
Ranch
- ½ cup sour cream
- 3 tbsp mayo
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red wine vinegar
- 2 tbsp fresh dill
- 2 tbsp chives
- salt and pepper to taste
Sauce
- 1½ cup buffalo sauce
- ⅓ cup honey
- 2 tbsp butter
- 2 tbsp sour cream
Instructions
Chicken Tenders
- Cut up your chicken thighs into strips. Mix your sour cream and buffalo sauce in a bowl. Coat the chicken and let it marinate covered for 8-16 hours.
- When done marinating, whisk the eggs and add directly into the chicken. Mix well.
- On a plate, mix together the flour, cornstarch, baking powder, smoked paprika, chipotle powder onion powder, garlic powder, white pepper, all spice, salt and mix it up. Dredge the chicken well. Let it sit on a wire rack for 15 minutes. Dredge it again right before frying.
- Fill a large pot with oil and heat to between 350℉ and 375℉.
- Fry the chicken in batches until nice and golden and internal temperature hits 165℉.
Ranch
- Add your sour cream, mayo, garlic powder, onion powder, red wine vinegar, fresh dill, chives and salt and pepper to a bowl and mix well.
Sauce
- In a sauce pan, heat up the buffalo sauce and honey for 3-4 minutes on medium low heat. Turn heat off, add butter and sour cream.
- While the chicken is still hot, coat in the sauce and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
