Buffalo Chicken Tenders

Here are my buffalo chicken tenders.  They are delicious!  The secret is the making the meat tender by using buttermilk for the breading.  This recipe is great for dinner, but would impress your guests if you are entertaining - because the result is better than what you can get at a restaurant.

Ingredients:

10 Boneless chicken tenders (free range chicken is always preferable)
2 cups low fat buttermilk
Salt
Pepper
1/3 cup Buffalo sauce
1 teaspoon Hot sauce 
1 cup flour
Canola oil 

Instructions:

First, marinade your thawed chicken tenders in a dish with the buttermilk and hot sauce mixed together.  I let it sit for at least a half hour like this, but if you put this together in the morning and leave it in the fridge all day, that's even better. 

When you're ready to start cooking the chicken, you can use a pan with deep sides and put about 2 inches of oil into it, if heating on the stove top.  Heat the canola oil until your thermometer reads 350 degrees.  (We use a tabletop deep fryer so it tells us when it's ready and it eliminates some of the mess.)

While that's heating up, have a separate bowl ready with the flour, and a pinch of salt and pepper.  One by one, take the chicken tenders and dredge them in the flour.  Really make sure they are coated - this is where you prepare them with their crunchy breading.

As they are coated in flour, place one by one into the heated oil.  It's important that the oil is at the right temp, otherwise you will end up with soggy breading.

Cook them in the oil until they are golden brown and crispy. This usually only takes a few minutes.

When you take them out, let them sit on a few paper towels for a few minutes so that the extra oil can drip off.

Have the buffalo sauce ready in a bowl, and toss the tenders in the sauce until they are covered. 

I serve these with ranch dressing for dipping. Enjoy!