Buffalo Buttermilk Fried Chicken | Crispy Homemade Buffalo Chicken Tenders
485kcal
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
1. Prepare the Chicken
- Cut the boneless chicken breasts into even strips and place them in a large mixing bowl.
2. Marinate the Chicken
- Add the buttermilk, pickle juice, buffalo sauce, salt, garlic powder, smoked paprika, black pepper, and onion powder to the bowl.
- 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
- 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
- Working one strip at a time, remove the chicken from the marinade and coat it completely in the seasoned flour mixture.
- Dip it back into the buttermilk marinade, then coat it once more in the seasoned flour mixture, pressing gently so the coating adheres well.
- Repeat with the remaining chicken strips.
5. Fry Until Crispy
- Heat the canola oil to 360°F (182°C).
- 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).
- Avoid overcrowding the pan to maintain the oil temperature and ensure an even, crispy coating.
6. Serve
- Transfer the crispy Buffalo Buttermilk Fried Chicken to a wire rack or paper towel-lined plate.
- Serve immediately with pickles and homemade buffalo ranch. Simply mix your favorite ranch dressing with buffalo sauce for an easy, creamy dipping sauce.
- Enjoy while hot and crispy!
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.