# Garlic Buffalo Chicken Tenders

This recipe shows how to make crispy garlic buffalo chicken tenders.

- Servings: 1 servings
- Total time: 13 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 cups water
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 0.5 tsp Chinese 5 spice
- 0.5 tsp ginger powder
- 0.5 tsp mustard powder
- 0.5 tsp white pepper
- 1 tsp sugar
- 0.33 cup flour
- 4 oz water
- 1 egg
- 2 cups all purpose flour
- 2 Tbsp chicken seasoning
- 1 tsp Chinese 5 spice
- 1 tsp paprika
- 1 tsp black pepper
- 0.5 tsp ginger powder
- 0.5 tsp mustard powder
- 0.5 tsp white pepper
- 0.5 cup butter
- 0.5 cup cayenne pepper sauce
- 55 g minced garlic
- 1 Tbsp buttermilk
- 1 tsp Worcestershire sauce
- 1 dash hot sauce

## Instructions

1. Make the brine for chicken: mix 2 cups water, 1 Tbsp kosher salt, 1 Tbsp black pepper, 1/2 tsp Chinese 5 spice, 1/2 tsp ginger powder, 1/2 tsp mustard powder, 1/2 tsp white pepper, 1 tsp sugar.
2. Add chicken breasts to the brine and refrigerate for at least an hour.
3. Make the wet batter: In a bowl, mix 1/3 cup flour, 4 oz water, and 1 egg. Refrigerate for an hour.
4. Make the seasoned flour: In a bowl, mix 2 cups all purpose flour, 2 Tbsp chicken seasoning, 1 tsp Chinese 5 spice, 1 tsp paprika, 1 tsp black pepper, 1/2 tsp ginger powder, 1/2 tsp mustard powder, 1/2 tsp white pepper.
5. Make the garlic buffalo sauce: In a pan, melt 1/2 cup butter, add 55 g minced garlic and cook for 3–5 min on the lowest setting. Add 1/2 cup cayenne pepper sauce (Frank's Hot Sauce), 1 Tbsp buttermilk, 1 tsp Worcestershire sauce, and a dash of hot sauce.
6. After 1 hour, remove the chicken from the brine, pat it dry with paper towels.
7. Dredge the chicken in the plain flour, then the wet batter, and finally the seasoned flour.
8. Fry the chicken twice: first for 5 minutes at 300F (149C), then for 2 minutes at 350F (177C).
9. Brush the fried chicken with the garlic buffalo sauce.
10. Serve with homemade ranch.

## Equipment

- bowl
- whisk
- fridge
- frying basket
- paper towels
- pan
- spatula
- brush

## Tips

- Put the chicken in the fridge for at least an hour
- Put the wet batter in the fridge for an hour
- Cook the garlic on low heat to extract the flavour without burning it
- Fry the chicken twice: 1st fry at 300F (149C) for 5 min; 2nd fry at 350F (177C) for 2 min

## Source

- Original video: https://www.tiktok.com/@gidsgids/video/7031198290943249669
- Recipe page: https://www.cliprecipe.com/recipe/02723d84-1e2d-4131-aaf7-beb64be40350
- Extracted: 2025-01-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt