Weight Watchers Easy Buffalo Chicken Tenders Recipe with hot sauce, Cajun seasoning, and buttermilk.
A quick and easy meal, ready in 16 minutes.
Weight Watchers Points
MyWW Points: 5 Blue Plan (Freestyle) and 5 Green Plan (Smartpoints)
Tips and Tricks
Marinating the Chicken
Let the chicken marinate for at least an hour or even overnight. The longer marinating time will allow the hot sauce to deeply penetrate the chicken tenders, resulting in more flavorful and juicy bites.
Consistent Coating
To ensure an even coating, use one hand for wet ingredients and the other for dry ingredients. This will help prevent the flour from becoming clumpy and ensure that each piece of chicken is thoroughly coated.
Preventing Soggy Chicken
After dredging the chicken the final time, let it rest on a wire rack for at least 10 minutes before frying. This helps the coating adhere better and prevents it from falling off during frying.
Frying in Batches
Avoid overcrowding the deep fryer. Fry the chicken tenders in small batches to maintain the oil temperature and ensure even cooking. Overcrowding can lower the oil temperature, resulting in greasy and unevenly cooked chicken.
Checking for Doneness
Use a meat thermometer to ensure the chicken tenders are fully cooked. The internal temperature should reach 165°F. This ensures that the chicken is cooked through without being overdone or dry.
Keeping Chicken Warm
If you’re frying in batches, keep the cooked chicken tenders warm in a 200°F oven. Place them on a wire rack set over a baking sheet to keep them crispy while you finish frying the remaining batches.
Serving Suggestions
Serve the chicken tenders with a side of creamy ranch or blue cheese dressing for dipping. Add some celery sticks or a simple side salad to balance out the spiciness of the chicken.
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Easy Buffalo Chicken Tenders
Ingredients
- ½ cup hot sauce
- 12 oz (12) chicken tenders
- 2 tbsp cajun seasoning
- 2 tsp kosher salt
- 1 cup all-purpose flour
- ½ cup buttermilk
- oil for frying
Instructions
- Preheat deep fryer to 360° F
- In a plastic bag, add hot sauce and chicken. Shake to coat. Place in the refrigerator for 40 – 60 minutes to marinate.
- On a plate, add cajun season, salt, and flour, mix well. In a separate shallow dish, add buttermilk.
- Dredge chicken in flour mix, then in the buttermilk, then again in the flour mix. Repeat for the rest of the chicken.
- On a wire rack, place chicken an let set for 5 minutes.
- Dredge chicken in flour again.
- Carefully drop chicken into preheated deep fryer. Fry for approx 4 to 6 minutes. Chicken should be golden brown.
Notes
Nutrition
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