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Crispy Buffalo Chicken Tenders with Blue Cheese Dressing inspired by Cobblestones of Lowell
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Inspired by Cobblestones of Lowell
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Crispy Buffalo Chicken Tenders with Blue Cheese Dressing

Appetizer
These crispy chicken tenders are coated in a spicy buffalo sauce that brings significant heat balanced with a touch of buttery richness. The double-breading technique ensures an extra-crunchy exterior while maintaining juicy meat inside. Served alongside cooling blue cheese dressing, this appetizer delivers the perfect combination of spice and crunch.
Prep Time 25 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 70 mins
Servings 4

Ingredients

  • 1 1/2 lbs chicken tenders (Or boneless chicken breasts cut into strips)
  • 1 cup buttermilk
  • 2 tbsp hot sauce (For marinade (Frank's or similar))
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups vegetable oil (For frying)
  • 4 tbsp unsalted butter (Melted)
  • 1/2 cup buffalo hot sauce (Frank's RedHot or similar)
  • 1 tbsp honey
  • 1/2 cup blue cheese (Crumbled)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice (Fresh)
  • 4 whole celery stalks (Cut into sticks)
  • 1 cup carrot sticks

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Wire cooling rack
  • Paper towels
  • Mixing bowls
  • Whisk
  • Tongs
  • Instant-read thermometer
  • Shallow dishes for dredging

Chef's Tip

For extra crispy tenders, double-dip them in the buttermilk and flour mixture before frying. Allow the first coating to set for about 5 minutes before applying the second coating - this creates layers of crunch that stand up to the buffalo sauce.

Instructions

  1. Combine buttermilk and 2 tablespoons hot sauce in a large bowl. Add chicken tenders, toss to coat, cover, and refrigerate for 30 minutes.
  2. In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, then return to the buttermilk, and dredge again in flour mixture for a double coating.
  4. Place coated tenders on a wire rack and let sit for 5 minutes to set the coating.
  5. Heat oil in a large, heavy-bottomed pot or deep skillet to 350°F.
  6. Working in batches, fry chicken tenders for 5-6 minutes until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
  7. Meanwhile, in a large bowl, whisk together melted butter, buffalo hot sauce, and honey.
  8. For the blue cheese dressing, combine blue cheese, sour cream, mayonnaise, and lemon juice in a small bowl. Mash some of the blue cheese chunks for a creamier texture.
  9. Toss the fried chicken tenders in the buffalo sauce mixture until evenly coated.
  10. Serve immediately with blue cheese dressing, celery, and carrot sticks on the side.

Plating

Arrange the sauced tenders on a large plate, slightly overlapping. Pour any remaining sauce over the top. Place the blue cheese dressing in a small ramekin on the side of the plate. Stand celery and carrot sticks vertically in another small ramekin or scatter around the plate. Garnish with a sprinkle of chopped chives or parsley if desired.

Storage & Reheating

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 375°F oven for 10-12 minutes until crispy and heated through. The blue cheese dressing can be stored separately in the refrigerator for up to 5 days. Not recommended for freezing.

About This Recipe

This appetizer draws inspiration from classic buffalo chicken tenders known for their satisfying crunch and spicy kick. The double-breading technique creates a substantial crust that holds up to the rich buffalo sauce without becoming soggy. The accompanying blue cheese dressing provides a cooling counterpoint that balances the heat while the fresh vegetables add crunch and color.

How did it turn out?

We'd love to hear about your experience making this recipe!