Ingredients
Scale
2 lbs Boneless, skinless chicken breasts or tenders
1 cup All-purpose flour
2 Large eggs
2 cups Panko breadcrumbs
1 tsp Salt
½ tsp Black pepper
1 tsp Garlic powder
1 tsp Paprika
½ cup Unsalted butter (1 stick)
½ cup Frank’s RedHot Original Sauce
1 tsp Apple cider vinegar
3–4 cups Vegetable oil (for frying)
½ cup Mayonnaise
½ cup Sour cream (full fat)
¼ cup Buttermilk
1 tbsp Fresh dill, chopped
1 tbsp Fresh parsley, chopped
1 tbsp Fresh chives, chopped
½ tsp Garlic powder
½ tsp Onion powder
Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add dill, parsley, chives, garlic powder, and onion powder. Season with salt and pepper, cover, and refrigerate for at least 30 minutes
- Pat chicken tenders dry. In a small bowl, combine salt, black pepper, garlic powder, and paprika. Season chicken tenders with the spice mix
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken tender in flour, dip in egg, then coat with panko, pressing firmly
- Heat vegetable oil in a skillet to 350°F (175°C). Fry tenders for 3-4 minutes per side until golden brown. Remove and drain on a wire rack
- In a small saucepan, melt butter over medium-low heat. Stir in Frank's RedHot sauce and apple cider vinegar until well combined
- Place fried chicken tenders in a bowl and toss with the buffalo sauce until evenly coated. Serve hot with homemade ranch dip
Notes
For added crispiness, use a double dredge method.
Adjust the spices in the dip according to taste.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tender with dip
- Calories: 500 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg