Ingredients
Method
Preheat and Prepare
- Preheat your oven to 200°C (400°F). Set a wire rack over a baking sheet and set aside.
Set Up Breading Station
- Arrange three shallow dishes. In the first, combine 120g flour with 4g salt, 2g garlic powder, and 3g smoked paprika. In the second, beat 3 eggs until smooth. In the third, mix 160g panko breadcrumbs with the remaining 4g salt.
Bread the Tenderloins
- Pat 700g chicken tenderloins dry with paper towels. Working one at a time, dredge each tenderloin in the seasoned flour, shaking off excess, then dip in beaten egg, and finally press into panko breadcrumbs to coat completely.
Fry Until Golden
- Heat 80ml vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry the breaded tenders for 2 minutes per side until golden brown and crispy. Don't overcrowd the pan.
Finish in Oven
- Transfer the fried tenders to the prepared wire rack. Bake for 8-10 minutes until the internal temperature reaches 74°C (165°F) and the chicken is cooked through.
Make Buffalo Sauce
- While chicken bakes, melt 90g butter in a small saucepan over medium heat. Whisk in 120ml hot sauce, 15ml white vinegar, and 3g garlic powder until smooth and well combined.
Toss and Serve
- Place the hot cooked tenders in a large bowl. Pour the buffalo sauce over top and toss gently until each tender is evenly coated. Serve immediately for best texture.
Notes
- The two-stage cooking method (frying then baking) ensures the chicken cooks through completely without burning the breadcrumb coating
- Classic buffalo sauce is simply butter and hot sauce—don't overcomplicate it; the magic is in the balance
- Adjust the hot sauce amount to control heat level: use 90ml for mild, 120ml for medium, or 150ml for extra spicy
- Serve immediately after tossing in sauce, as the coating will soften if the tenders sit too long; if serving later, keep sauce separate and toss just before eating