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Crispy Buffalo Chicken Recipe
Ash Tyrrell

Crispy Buffalo Chicken Recipe

If you're anything like me, you can’t resist the temptation of perfectly crispy buffalo chicken. After testing and tweaking this recipe a few times, I can confidently say it’s one of the best dishes I’ve made.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Side Dish
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken tenderloins
  • For even cooking use fresh tenderloins with no added moisture.
  • 1/3 cup all-purpose flour
  • This creates the first layer to help the coating stick.
  • 1/2 tsp salt
  • Enhances the flavor of the chicken.
  • 1/8 tsp pepper
  • Adds a subtle depth of spice.
  • 1/4 cup hot sauce
  • I recommend Frank’s Red Hot for that classic buffalo flavor.
  • 2 large eggs
  • Whisked with the hot sauce to act as a binding agent.
  • 3/4 cup Panko bread crumbs
  • These ensure the crispiest texture.
  • 1 tbsp steak seasoning optional
  • A bold seasoning mix that complements the buffalo sauce well.
  • 1/4 cup vegetable oil
  • For frying; ensures golden crunchy chicken.

Method
 

  1. Start by preheating your oven to 400°F. Meanwhile, spray a wire rack with cooking spray and place it on a baking sheet to catch any drips. Arrange three shallow bowls for the coating process. Fill the first bowl with flour, salt, and pepper. The second bowl should contain the whisked eggs and hot sauce, while the third holds the Panko breadcrumbs mixed with steak seasoning.
  2. One by one, dredge each chicken tenderloin in the flour mixture, making sure to shake off the excess. Next, dip it into the egg wash and finally into the breadcrumb mixture, pressing gently to coat evenly. Place the coated pieces on a plate until ready to fry.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches, about 3-4 minutes per side, until the coating turns a beautiful golden brown. Be sure not to overcrowd the pan.
  4. Transfer the fried chicken onto the prepared wire rack. Bake in the preheated oven for 10 minutes to ensure the chicken cooks through while maintaining its crisp crust.
  5. Pour the buffalo sauce into a shallow bowl or saucepan. Dip each chicken tender into the sauce, making sure it’s well-coated. Arrange the chicken back on the wire rack for serving.

Notes

  • Pat Dry: Always pat the chicken dry with paper towels before coating to help the breading stick.
  • Don’t Skip the Rack: Baking the chicken on a wire rack prevents the underside from getting soggy.
  • Use Fresh Oil: Using fresh vegetable oil ensures the flavor stays clean and the chicken doesn’t absorb unnecessary fat.
  • Temperature is Key: Monitor the oil temperature while frying to keep it consistent around 350°F.