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All-American Buffalo Chicken Tenders


Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with our Potato Salad with Celery and Scallions for a side.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2008


  • 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


  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 Notes

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.

Reviews Add a comment

  • KingofBling
    2 FEB, 2015
    Yesterday was Super Bowl & I got super busy after I washed, cut up & marinated boneless, skinless chix thighs -so I just refrigerated them until today. Whew, just finished & sampled this EZ recipe and I am thrilled by the overly delish outcome! Recipe was accurate about using boneless chix instead of wings and I will be using boneless & skinless all the time now for my family get-togethers! Yummy is an understatement...
  • RebaMurff
    24 JUL, 2014
    These are so good! I use Texas Pete hot sauce and we use homemade ranch for the dipping sauce. It is such a good recipe and tastes very much like the buffalo skewers they sell at a pub in town. My husband and his friends were very impressed.
  • 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
  • ynohtna
    1 FEB, 2011
    For the salad, maybe you can try this side dish as another match.
  • 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.
  • CiaNahac
    29 DEC, 2010
  • 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.