Buffalo Fried Chicken Tenders
Sweet & spicy buffalo fried chicken tenders! These are brined in buttermilk, deep fried until crispy then glazed with a buffalo & honey sauce
Servings: 3 Portions
Equipment
- Deep Fat Fryer
- Digital Food Probe
- Mixing Bowls
- Small Saucepan
Ingredients
- 400 g Chicken Fillets See Notes
Buttermilk Brine
- 300 g Buttermilk
- 1 tsp Frank's RedHot Hot Sauce
- ½ tsp Garlic Granules
- ½ tsp Smoked Paprika
- ¼ tsp Table Salt
- Freshly Cracked Black Pepper
Flour Dredge
- 160 g Plain Flour
- 40 g Cornflour
- 1 tsp Smoked Paprika
- ½ tsp Garlic Granules
- ¼ tsp Table Salt
- Freshly Cracked Black Pepper
Buffalo Honey Glaze
- 75 g Unsalted Butter
- 100 g Honey
- 75 g Frank's RedHot Hot Sauce
- ½ tbsp Worcestershire Sauce
Instructions
Buttermilk Brine
- Place the buttermilk, hot sauce, garlic granules, paprika, salt & a few cracks of black pepper into a mixing bowl then whisk together.
- Add in the chicken fillets then mix well, to fully coat each piece.
- Cover with clingfilm then leave to marinate in the fridge for at least 4 hours or up to a day.
Flour Dredge
- Place the flour, cornflour, paprika, garlic granules, salt & a few cracks of black pepper into a mixing bowl. Whisk together then set aside for now.
Buffalo Honey Glaze
- Add the butter & honey into a small saucepan then place over a medium heat.
- Once melted, remove the pan from the heat & whisk in the hot sauce & Worcestershire sauce.
- Set aside whilst you fry the chicken tenders.
Cooking
- Preheat a deep fat fryer to 180°c/356°f.
- Take 3-4 chicken fillets out of the buttermilk then toss in the flour dredge, making sure that they are fully coated.Don't worry about letting the buttermilk drain off the chicken!
- Carefully place the dredged chicken into the hot oil & cook until golden, crispy & cooked through. This will take around 5 minutes. If you take the internal temperature with a digital food probe, it should be above 75°c/167°f. Repeat the dredging & frying process with the remaining chicken fillets.Depending on the size of your fryer, you might be able to cook several chicken tenders at a time. Make sure not to overcrowd the fryer though! Keep the chicken warm in an oven between batches or serve straight away.
- Once cooked, transfer the fried chicken to a plate lined with kitchen roll/paper then season with sea salt.
Glazing
- Transfer the cooked chicken tenders into a large mixing bowl then pour over half of the glaze.
- Toss to coat then serve with the remaining buffalo sauce on the side.
Notes
1. Chicken Fillets – You’ll need 400 grams of chicken fillets for this recipe. This equates to roughly 9 fillets. If you can’t get chicken fillets, cut chicken breasts into 2-3 cm wide strips.
2. Deep Fat Fryer – For the best results, a deep fat fryer should be used for cooking the chicken. If you haven’t got one, a pan of oil heated up on the stove will work, just make sure to do this carefully!
3. Storage – The deep fried chicken fillets should be served as soon after cooking as possible. The buffalo honey glaze can be made up to 3 days in advance & kept in the fridge. Reheat the glaze over a low heat before pouring over the chicken.
4. Hot Sauce - I used Frank's RedHot hot sauce for this recipe but feel free to use a different cayenne pepper hot sauce instead. If you'd like to make the glaze hotter, add in some extra hot sauce.