Buffalo Buttermilk Fried Chicken | Crispy Homemade Buffalo Chicken Tenders

This Buffalo Buttermilk Fried Chicken is marinated in a flavorful buttermilk and buffalo sauce mixture, then double-coated in a seasoned flour breading and fried until perfectly golden and crispy. Serve...

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Buffalo Buttermilk Fried Chicken | Crispy Homemade Buffalo Chicken Tenders

Author: gabrielamkv

485kcal

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This Buffalo Buttermilk Fried Chicken is marinated in a flavorful buttermilk and buffalo sauce mixture, then double-coated in a seasoned flour breading and fried until perfectly golden and crispy. Serve with homemade buffalo ranch and pickles for the ultimate comfort food meal.

Course Plato principal

Cuisine American

Ingredients

For the Chicken + Wet Marinade

• ▢ 2 lbs boneless chicken breasts cut into strips
• ▢ 2 cups buttermilk
• ▢ 3 tbsp pickle juice
• ▢ 5 tbsp buffalo sauce
• ▢ 1 tbsp garlic powder
• ▢ 1 tbsp smoked paprika
• ▢ 1 tsp onion powder
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ canola oil for frying

For the Dry Seasoned Batter:

• ▢ 2 cups all purpose flour
• ▢ 1/2 cup cornstarch
• ▢ 1 tbsp garlic powder
• ▢ 1 tbsp smoked paprika
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ 1 tsp onion powder

For the Buffalo Ranch:

• ▢ ranch
• ▢ buffalo sauce

Method

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1. Prepare the Chicken

1. Cut the boneless chicken breasts into even strips and place them in a large mixing bowl.
   

2. Marinate the Chicken

1. Add the buttermilk, pickle juice, buffalo sauce, salt, garlic powder, smoked paprika, black pepper, and onion powder to the bowl.
   
2. Mix well until every chicken strip is fully coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor and tenderness.

3. Make the Seasoned Flour Coating

1. In a separate large bowl, combine the flour, cornstarch, salt, garlic powder, smoked paprika, black pepper, and onion powder. Whisk until evenly mixed.
   

4. Bread the Chicken

1. Working one strip at a time, remove the chicken from the marinade and coat it completely in the seasoned flour mixture.
   
2. Dip it back into the buttermilk marinade, then coat it once more in the seasoned flour mixture, pressing gently so the coating adheres well.
3. Repeat with the remaining chicken strips.
   

5. Fry Until Crispy

1. Heat the canola oil to 360°F (182°C).
2. Carefully fry the chicken strips in batches for about 6 minutes, or until they are golden brown, crispy, and reach an internal temperature of 165°F (74°C).
   
3. Avoid overcrowding the pan to maintain the oil temperature and ensure an even, crispy coating.

6. Serve

1. Transfer the crispy Buffalo Buttermilk Fried Chicken to a wire rack or paper towel-lined plate.
   
2. Serve immediately with pickles and homemade buffalo ranch. Simply mix your favorite ranch dressing with buffalo sauce for an easy, creamy dipping sauce.
   
3. Enjoy while hot and crispy!
   

Nutrition

Calories485kcalCarbohydrates32gProtein37gFat22gFiber1gSugar4gIron2mg

Notes

• Marinating the chicken in buttermilk, buffalo sauce, and pickle juice helps tenderize the chicken while adding incredible flavor.

• For the crispiest Buffalo Buttermilk Fried Chicken, let the coated chicken rest for 10–15 minutes before frying. This helps the breading adhere better during cooking.

• Double-coating each chicken strip creates an extra crispy crust with plenty of crunchy texture.

• Fry at 360°F and avoid overcrowding the pan, as this helps maintain the oil temperature for an even, crispy coating.

• Cook the chicken until it reaches an internal temperature of 165°F (74°C).

• Serve immediately with homemade buffalo ranch, pickles, fries, or coleslaw for a complete meal.

• Leftovers can be reheated in an air fryer for a few minutes to restore their crispy coating.

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