# Garlic Buffalo Chicken Tenders

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

- Servings: 1 servings
- Total time: 123 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 dab hot sauce

## Instructions

1. Make the brine for the chicken: mix 2 cups of 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, and 1 tsp sugar.
2. Add chicken breast to the brine and refrigerate for at least 1 hour.
3. Make the wet batter: mix 1/3 cup flour, 4 oz water, and 1 egg. Refrigerate for 1 hour.
4. Make the seasoned flour: 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, and 1/2 tsp white pepper.
5. Make the garlic buffalo sauce: melt 1/2 cup butter in a pan, add 55g minced garlic, and cook on lowest setting for 3-5 minutes. Add 1/2 cup cayenne pepper sauce (or Frank's Hot Sauce), 1 tbsp buttermilk, and 1 tsp Worcestershire sauce.
6. After 1 hour, take the chicken out of the brine, pat it dry with paper towels.
7. Dredge the chicken in plain flour, then in the wet batter, and finally in the seasoned flour.
8. Fry the chicken twice: 1st fry at 300°F (149°C) for 5 minutes, then 2nd fry at 350°F (177°C) for 2 minutes.
9. Brush the fried chicken with the garlic buffalo sauce.
10. Serve with homemade ranch.

## Equipment

- bowl
- whisk
- fridge
- frying pan
- deep fryer
- paper towels
- 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 in low heat to extract the flavor without burning it
- Fry the chicken twice: 1st time at 300F (149C) for 5 min; 2nd time at 350F (177C) for 2 min

## Source

- Original video: https://www.tiktok.com/t/ZTYK6GRqM/
- Recipe page: https://www.cliprecipe.com/recipe/282a9af7-aa81-46d5-9254-2228c0b97bea
- Extracted: 2025-01-11

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