Back to All-American Buffalo Chicken Tenders All Reviews for All-American Buffalo Chicken Tenders - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med103746_0508_chk_wings.jpg
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med103746_0508_chk_wings.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
med103746_0508_chk_wings.jpg
med103746_0508_chk_wings.jpg
Ingredients
Ingredients
- 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
Directions
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.
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.
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.
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.
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 (16)
Add Rating & Review 234 Ratings 5 star values: 40 4 star values: 48 3 star values: 71 2 star values: 57 1 star values: 18
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Reviews (16)
Add Rating & Review 234 Ratings 5 star values: 40 4 star values: 48 3 star values: 71 2 star values: 57 1 star values: 18
Add Rating & Review
234 Ratings 5 star values: 40 4 star values: 48 3 star values: 71 2 star values: 57 1 star values: 18
234 Ratings 5 star values: 40 4 star values: 48 3 star values: 71 2 star values: 57 1 star values: 18
234 Ratings 5 star values: 40 4 star values: 48 3 star values: 71 2 star values: 57 1 star values: 18
5 star values: 40 4 star values: 48 3 star values: 71 2 star values: 57 1 star values: 18
Martha Stewart Member Rating: 2.0 stars 02/02/2020 I live at roughly sea level and maybe this is better for higher altitudes. Also the chicken tenders probably produce a different result than whole wings from the butcher shop. I hate to be the Debbie Downer here but I'd have to make the following changes: use non-stick pan spray so your wings don't adhere to the bottom of the pan while they're browning. use non-stick pan spray on your oven sheet. use sour cream in addition to the buttermilk for your blue cheese dip -- mine was really thin before I added sour cream. my wings didn't brown very well so after I coated them with hot sauce I put them in the oven for 30 minutes at 300 deg. F. they were delicious! next time I'll try it with chx tenders. Martha Stewart Member Rating: Unrated 02/02/2015 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... Martha Stewart Member Rating: Unrated 07/24/2014 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. Martha Stewart Member Rating: Unrated 08/19/2012 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 Martha Stewart Member Rating: Unrated 02/01/2011 For the salad, maybe you can try this side dish as another match. http://www.fourgreensteps.com/community/recipes/salads/tofu-a-avocado-salad Martha Stewart Member Rating: Unrated 02/01/2011 This has become our new comfort food when we're in a hurry. I always use Franks and buy a thick blue cheese dressing. Martha Stewart Member Rating: Unrated 02/01/2011 Yum...this make up so fast n easy. It's our new comfort food. I agree, Franks is the right sauce for these. Martha Stewart Member Rating: Unrated 12/29/2010 +These+were+good.++One+thing+I+did+differently+was+to+dip+the+tender+in+the+flour+first%2C+then+in+the+buttermilk+and+back+into+the+flour.++This+keeps+your+breading+from+falling+off.++Also%2C+the+blue+cheese+dip+thickens+up+and+is+much+better+when+refrigerated%2C+so+I+make+that+ahead+of+time.++This+was+a+good+recipe.++I+also+prefer+Franks. Martha Stewart Member Rating: Unrated 07/09/2010 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. Martha Stewart Member Rating: Unrated 07/09/2010 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! Martha Stewart Member Rating: Unrated 12/25/2008 I also used Faranks and it was a little spicy for me, but some extra butter mellowed it out to the perfect heat. Martha Stewart Member Rating: Unrated 12/25/2008 I love buffalo wings and I was looking for something easy and classic. This was it! Martha Stewart Member Rating: Unrated 11/03/2008 Frank's Hot Sauce is best I have found. Don't use tabasco! Martha Stewart Member Rating: Unrated 10/22/2008 help!!!! can i use tabasco sauce for this recipe????? Martha Stewart Member Rating: Unrated 05/22/2008 So fun! Used a fancy store bought ranch as dip simply becasue I made these on a whim during son's nap. My husband loved them as a surprise treat. I felt like buffalo sauce could use a little something else. I am not sure what. Will make again. Martha Stewart Member Rating: Unrated 05/21/2008 This was great, a bit of work with the breading and frying of the tenders, but pairing it with a potato salad it was perfect for dinner on a hot day. I might try it a second time with using the buttermilk as a marinade, broiling or grilling the tenders and then tossing them in the hot sauce to cut out some time with the breading and frying.Martha Stewart Member
Rating: 2.0 stars 02/02/2020
I live at roughly sea level and maybe this is better for higher altitudes. Also the chicken tenders probably produce a different result than whole wings from the butcher shop. I hate to be the Debbie Downer here but I’d have to make the following changes: use non-stick pan spray so your wings don’t adhere to the bottom of the pan while they’re browning. use non-stick pan spray on your oven sheet. use sour cream in addition to the buttermilk for your blue cheese dip – mine was really thin before I added sour cream. my wings didn’t brown very well so after I coated them with hot sauce I put them in the oven for 30 minutes at 300 deg. F. they were delicious! next time I’ll try it with chx tenders.
Rating: 2.0 stars
Rating: Unrated 02/02/2015
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…
Rating: Unrated
Rating: Unrated 07/24/2014
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.
Rating: Unrated 08/19/2012
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
Rating: Unrated 02/01/2011
For the salad, maybe you can try this side dish as another match. http://www.fourgreensteps.com/community/recipes/salads/tofu-a-avocado-salad
This has become our new comfort food when we’re in a hurry. I always use Franks and buy a thick blue cheese dressing.
Yum…this make up so fast n easy. It’s our new comfort food. I agree, Franks is the right sauce for these.
Rating: Unrated 12/29/2010
+These+were+good.++One+thing+I+did+differently+was+to+dip+the+tender+in+the+flour+first%2C+then+in+the+buttermilk+and+back+into+the+flour.++This+keeps+your+breading+from+falling+off.++Also%2C+the+blue+cheese+dip+thickens+up+and+is+much+better+when+refrigerated%2C+so+I+make+that+ahead+of+time.++This+was+a+good+recipe.++I+also+prefer+Franks.
Rating: Unrated 07/09/2010
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.
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!
Rating: Unrated 12/25/2008
I also used Faranks and it was a little spicy for me, but some extra butter mellowed it out to the perfect heat.
I love buffalo wings and I was looking for something easy and classic. This was it!
Rating: Unrated 11/03/2008
Frank’s Hot Sauce is best I have found. Don’t use tabasco!
Rating: Unrated 10/22/2008
help!!!! can i use tabasco sauce for this recipe?????
Rating: Unrated 05/22/2008
So fun! Used a fancy store bought ranch as dip simply becasue I made these on a whim during son’s nap. My husband loved them as a surprise treat. I felt like buffalo sauce could use a little something else. I am not sure what. Will make again.
Rating: Unrated 05/21/2008
This was great, a bit of work with the breading and frying of the tenders, but pairing it with a potato salad it was perfect for dinner on a hot day. I might try it a second time with using the buttermilk as a marinade, broiling or grilling the tenders and then tossing them in the hot sauce to cut out some time with the breading and frying.
All Reviews for All-American Buffalo Chicken Tenders
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for All-American Buffalo Chicken Tenders
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
