All-American Buffalo Chicken Tenders Recipe | Cooking | How To | Martha Stewart Recipes

MARTHASTEWART.COM

All-American Buffalo Chicken Tenders

    View Gallery
    1 of 1

    We Also Love

    1 of 6
    Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with potato salad for a side. We replaced wings with skinless tenders so our buffalo chicken is easier to eat -- and lower in calories. You could also cut boneless breasts into strips, and save money.
    Everyday Food, May 2008
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 1 cup crumbled blue cheese (about 4 ounces)
    • 1 cup low-fat buttermilk
    • Coarse salt and ground pepper
    • 1 cup all-purpose flour
    • 1 1/2 pounds chicken tenders
    • 1/2 cup vegetable oil, such as safflower
    • 1/3 cup hot sauce
    • 2 tablespoons melted butter

    Directions

    1. Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.

    2. Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.

    3. In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.

    4. In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

    Cook's Note

    To keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet.

    Recipe Reviews

    Reviews (16)

    • redruby44
      16 Sep, 2012

      Enter your review...
    • lindalgirardot
      19 Aug, 2012

      I love Lacinda Scala Quinn's show and her recipes. This recipe is way too delicious as well as easy to make. Love & enjoy all of Lacinda's show!

      Linda L. Girardot
    • Shizuka Sone
      8 Aug, 2012

      Enter your review...
    • ynohtna
      1 Feb, 2011

      For the salad, maybe you can try this side dish as another match.
      http://www.fourgreensteps.com/community/recipes/salads/tofu-a-avocado-salad
    • NanseaC
      1 Feb, 2011

      This has become our new comfort food when we're in a hurry. I always use Franks and buy a thick blue cheese dressing.
    • NanseaC
      1 Feb, 2011

      Yum...this make up so fast n easy. It's our new comfort food. I agree, Franks is the right sauce for these.
    • pattipoopidoo
      29 Dec, 2010

      +These+were+good.++One+thing+I+did+differently+was+to+dip+the+tender+in+the+flour+first%2C+then+in+the+buttermilk+and+back+into+the+flour.++This+keeps+your+breading+from+falling+off.++Also%2C+the+blue+cheese+dip+thickens+up+and+is+much+better+when+refrigerated%2C+so+I+make+that+ahead+of+time.++This+was+a+good+recipe.++I+also+prefer+Franks.
    • slosh8715
      9 Jul, 2010

      PS the buffalo sauce in this recipe is authentic. Here we only use Franks and butter..Some places may put in a touch of vinegar but not many. If you want your ingredients to be authentic I would find a really thick blue cheese dip/dressing. It must be thick and some places add a tiny bit of white wine to it but not many. The blue cheese here is thick like mayo, not watery like a bottled dressing.Maries or Rooties Blue Cheese is what most use here.
    • slosh8715
      9 Jul, 2010

      I am from Buffalo and was surprised how many people use ranch dip.Here NO one uses ranch dip.Blue cheese is the only dip used here.I guess it would be like telling a Southerner to buy Grands biscuits.Just a friendly warning. Dont ever go into any place around Buffalo and order ranch.You will get alot of ribbing.The same can be said for using anything but Franks.My stomach cant handle hot and spicy so I just dont order anything as I would need it plain and would never hear the end of it!
    • kahokuaumoe
      25 Dec, 2008

      I also used Faranks and it was a little spicy for me, but some extra butter mellowed it out to the perfect heat.
    • kahokuaumoe
      25 Dec, 2008

      I love buffalo wings and I was looking for something easy and classic. This was it!
    • Nicalaine
      3 Nov, 2008

      Frank's Hot Sauce is best I have found. Don't use tabasco!
    • ttwtwtwtpk
      22 Oct, 2008

      help!!!! can i use tabasco sauce for this recipe?????
    • PinkAlligator
      22 May, 2008

      So fun! Used a fancy store bought ranch as dip simply becasue I made these on a whim during son's nap. My husband loved them as a surprise treat. I felt like buffalo sauce could use a little something else. I am not sure what. Will make again.
    • PinkAlligator
      22 May, 2008

      So fun! Used a fancy store bought ranch as dip simply becasue I made these on a whim during son's nap. My husband loved them as a surprise treat. I felt like buffalo sauce could use a little something else. I am not sure what. Will make again.
    • hungrybois
      21 May, 2008

      This was great, a bit of work with the breading and frying of the tenders, but pairing it with a potato salad it was perfect for dinner on a hot day. I might try it a second time with using the buttermilk as a marinade, broiling or grilling the tenders and then tossing them in the hot sauce to cut out some time with the breading and frying.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!