First of all, chicken tenders are life, but you already knew that. These tenders are simple, and delicious. The buffalo sauce adds a mouth watering tang without a burn, so if you're a heat freak, add some chili flakes or cayenne pepper.
1 to 1 1/2 lb chicken tenders
1 cup buttermilk
3/4 cup of buffalo sauce
(I use Sweet Baby Rays)
1 tbsp of garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1-2 sleeves of ritz crackers or similar
1/2 cup panko bread crumbs
1 cup of freshly Grated Parm
(this is a must)
1/2 cup fresh green onion.
Enough vegetable oil to fill pan about 1 to 1 1/2 inches high so tenders are almost covered
(This is a shallow fry method)
Step 1) Throw your chicken tenders in a large zip-top bag, add buttermilk, buffalo sauce, garlic powder, onion powder, and the smoked paprika. Zip up your bag and shake or mix around until the tenders are coated, this way you don't have to wash an extra bowl for no reason. Marinate for two or three hours.
Step 2) Time to dress the chickens for the ball! In a large bowl mix together 1/2 cup of parm, panko bread crumbs and your crackers. I just put the crackers into a zip top bag and crush the hell out of them until they resemble a mixture that is a bit chunkier than the panko. Now take each chicken tender and toss in the bowl one by one, ensuring an even coat of crumby goodness. Lay on a piece of tinfoil (again, fewer dishes, you're welcome) and let sit while you heat up the oil.
Step 3) Heat oil to medium heat, and test by tossing in a few crumbs. If they bubble, the oil is hot enough. Lay in a few strips, turning every few minutes until internal temp of 165 is reached and they are golden brown. Lay on a paper towel when finished and sprinkle on some parm and green onions. I like to serve them with some sweet potato fries.
Pro dip tip: Hidden Valley buttermilk ranch packets make this recipe even better. Just mix according to directions on packet. Seriously, so good you won’t regret it.