Buffalo Chicken Tenders

Last year, Mike and I took a fall trip to Wilmington, NC. While there, we discovered this quaint brewery, Front Street Brewery. Since we both love pub food and craft beer, we just had to stop in for a meal. As an appetizer, we ordered the most amazing Buffalo Chicken Tenders ever. I knew the minute I got home what my next food challenge would be: to try to duplicate that recipe. After a lot of trial and error, this recipe most closely replicates that taste experience: a nicely seasoned crispy coating on the outside, moist and tender on the inside, then bathed in a spicy hot sauce.  This is also perfect for that next tailgating or football party.

Cut chicken into tenders or large bite-sized pieces. Set aside.

In a large, deep skillet or deep fryer, heat oil to 375° F.

In a gallon-sized, re-sealable plastic bag (Bag #1), combine flour and cayenne pepper. Shake well. You won’t need a dish for this, as you can add chicken tenders to the bag to coat.

In a separate gallon-sized, re-sealable plastic bag (Bag #2), combine remaining flour, bread crumbs, Panko, chili powder, salt, pepper and garlic powder. Shake well. Pour into a breading station dish. I usually pour about 1/3 of the bag in the dish, then add more as needed.

In a bowl, create an egg wash by combining eggs, salt, pepper, milk, Worcestershire sauce and Tabasco sauce. Whisk to combine.

A few pieces at a time, place chicken in bag of flour (Bag#1). Shake to coat. Now dip in egg wash, turning to coat the chicken. Now dip chicken in dish of seasoned bread crumbs (from Bag #2). Make sure chicken pieces are evenly coated.

Time to double dip. Yes, it is not only socially acceptable to double dip when frying, it’s highly recommended. Put the breaded chicken tenders back in the egg wash, then roll again in the seasoned bread crumbs. Transfer to a large platter while you repeat this procedure for the rest of the chicken. It is a time-consuming process, but it will be worth the effort. 

After all the chicken tenders have been breaded, it’s time to start frying. In the past, I used to always have a problem with everything sticking to the fryer basket. I finally solved that problem. I leave the basket submerged in the oil. Then I add the chicken by slightly tempering it before dropping into the oil. What I mean by that is, I dip one end of the chicken piece in the oil and hold it for a couple of seconds before releasing into the oil. Add as many chicken pieces as you can, without overcrowding. Every so often, shake the fryer basket (or turn chicken pieces if using a skillet). Fry until done. Each batch should take 4 to 6 minutes. An instant-read thermometer should register 170° F. in the thickest part of the chicken. Remove chicken from fryer and drain on paper towel-lined plate. Repeat until all chicken tenders have been fried.

In small saucepan, over medium heat, melt butter. Stir in hot sauce. Transfer all cooked chicken pieces to a large bowl. 

Pour sauce over all. Toss to coat all chicken pieces well.

Serve with Blue cheese or ranch dressing for dipping. Although I categorize this as an appetizer, I often serve it as a main dish, along with a potato or pasta salad.

Contrary to belief, even with the sauce poured over all, it holds up well in the refrigerator, which makes for great leftovers (or midnight snacks).

BUFFALO CHICKEN TENDERS
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 2 pounds chicken breast halves, or chicken tenders, cut into bite size pieces or strips
• 2 gallon-size re-sealable plastic bags
• Oil (for frying)
• Blue cheese or ranch salad dressing (for dipping), optional

Seasoned Flour (Bag #1):

• 1 cup flour
• 2 teaspoons cayenne pepper

Seasoned Breading (Bag #2):

• 2 cups flour
• 1 cup Italian seasoned bread crumbs
• 1/2 cup panko bread crumbs
• 1 teaspoon chili powder, or hot Mexican chili powder (for more heat)
• 1/2 teaspoon salt
• 1 teaspoons black pepper
• 2 teaspoons garlic powder

Egg Wash:

• 2 eggs (lightly beaten)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup milk
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon Tabasco sauce

Buffalo Sauce:

• 1/2 cup butter
• 1/2 to 3/4 cup hot sauce (Texas Pete or Frank's)

DIRECTIONS:

1. In large, deep skillet, or deep fryer, heat oil to 375° F.
2. In one gallon-size re-sealable plastic bag (bag #1), combine flour and cayenne pepper; close
    bag and shake to mix well.
3. In another gallon-size re-sealable plastic bag (bag #2), combine flour, bread crumbs,
    Panko, chili powder, salt, pepper, and garlic powder. Close bag and shake to mix
    all ingredients together. Transfer mixture to a pie plate (or breading station dish).
4. In bowl, create egg wash with eggs, salt, pepper, milk,
    Worcestershire sauce and Tabasco sauce. Whisk ingredients together.
5. Place chicken pieces, a few at a time, in bag #1. Seal and shake to coat the chicken; take the chicken
    out and place in bowl of egg wash, turning to coat the chicken. Take the chicken from egg wash and
    place in breading mixture from bag 2. Coat chicken evenly with breading mixture. Important: Dip
    chicken pieces again in egg wash, and coat again with breading mixture. Place coated chicken pieces
    on platter.
6. Repeat until all chicken pieces have been coated. (At this point, you can refrigerate coated chicken
    pieces until you are ready to fry.) Place chicken carefully in fryer, 6-8 pieces at a time (don't
    overcrowd fryer). Fry until done, 4 to 6 minutes, or until instant-read thermometer registers 170° in
    thickest part of chicken. Remove chicken from fryer and drain on plate lined with paper towels.
    Repeat process until all chicken is cooked.
7. Prepare Buffalo sauce: In small saucepan over medium heat, melt 1/2 cup butter. Add 1/2 cup hot
    sauce. If you want it hotter use 3/4 cup hot sauce. Stir to blend.
8. Put cooked chicken pieces in large bowl. Pour sauce over all. Toss to coat all chicken pieces well. Serve
    with Blue cheese or ranch dressing for dipping.