Buffalo Style Chicken Fingers
Turn up the heat with these irresistible Buffalo Style Chicken Fingers, a game-day favorite packed with crispy textures and bold, tangy flavors. Juicy chicken tenders are coated in seasoned flour, dipped in egg wash, and rolled in crunchy panko breadcrumbs before being fried to golden perfection. Each piece is then tossed in a luscious homemade buffalo sauce made with melted butter, spicy hot sauce, and a touch of honey for a perfect balance of heat and sweetness. Ready in just 40 minutes, these spicy chicken fingers are ideal for sharing and are perfectly paired with creamy ranch or blue cheese dressing, plus crunchy celery and carrot sticks. Whether you're entertaining guests or treating yourself, this flavorful recipe is a crowd-pleaser that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1.5 pounds Chicken tenders
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Panko breadcrumbs
- 3 cups Vegetable oil
- 0.25 cup Unsalted butter
- 0.5 cup Hot sauce
- 1 tablespoon Honey
- optional Ranch or blue cheese dressing
- optional Celery sticks
- optional Carrot sticks
Instructions
In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
In a separate bowl, whisk together the eggs and milk.
Place the panko breadcrumbs in a third shallow bowl.
Pat the chicken tenders dry with paper towels to ensure better coating adhesion.
Dredge each chicken tender in the flour mixture, shaking off any excess, then dip it into the egg mixture, and finally coat it in the panko breadcrumbs, pressing gently for the breadcrumbs to stick. Set aside on a plate.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer for precise temperature control.
Working in batches, fry the chicken tenders for 3-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
While the chicken cooks, prepare the buffalo sauce in a small saucepan by melting the butter over low heat. Once melted, stir in the hot sauce and honey until fully combined. Remove from heat.
In a large mixing bowl, toss the cooked chicken tenders with the buffalo sauce, ensuring each piece is evenly coated.
Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks on the side, if desired.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 34.9 g | 175% | |
| Polyunsaturated Fat | 100.6 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
