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Molly's Boneless Buffalo Tenders

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Molly's Boneless Buffalo Tenders
2009-02-14 Appetizer
5 56

Hand breaded and fried chicken tenders make a great start to any meal. These are a boneless and simple buffalo flavored treat.

  • Servings: 12


4 lbs Chicken Tenders
3 Eggs, beaten
1½ cups Flour
1 tsp Salt
1 tsp Freshly Ground Black Pepper
Canola Oil, amount will vary, whether using frying pan or deep fryer
6 Tbsp Butter
¾ cup Hot Sauce
1 Tbsp Cider Vinegar
Carrot Sticks
Celery Sticks
Light Blue Cheese Dressing, for dipping


In a deep fryer or frying pan, heat oil to 350 degrees. In a shallow bowl, combine flour, salt and pepper. Rinse and dry chicken tenders. Dip chicken tenders in eggs, then dredge in flour mix, shaking off excess. Place floured tenders on a plate. Over low heat, melt butter in a saucepan or double boiler, add hot sauce and cider vinegar. Stir or whisk until smooth and keep warm on low heat. Deep fry tenders, 6-10 tenders per batch. Tenders are ready in 8-10 minutes, when light golden brown. When done, drain tenders on paper towels. Transfer cooked tenders to a large bowl. Pour hot sauce over tenders and gently stir to completely coat tenders. Fry and coat the remaining tenders in this fashion. Serve buffalo tenders with carrot and celery sticks. Light blue cheese dressing makes a great dip for buffalo tenders and vegetables.