Spicy Buffalo Chicken Tender

Ingredients

For the Buttermilk Brine:
2 pounds chicken breasts cut into tenders
1/2 gallon buttermilk
10 ounces hot sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon ranch seasoning
2 tablespoons Tony’s Bold seasoning
For the Flour Breading:
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon ranch seasoning
2 tablespoons Tony’s Bold seasoning
For Frying:
Cooking oil vegetable or peanut oil, for frying
For the Spicy Buffalo Sauce:
1/2 stick unsalted butter
10-12 ounces hot sauce
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon ranch seasoning
1 tablespoon Tony’s Bold seasoning
Instructions

Prepare the Buttermilk Brine by whisking together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Submerge the chicken tenders in the brine, cover, and refrigerate for at least 4 hours or up to 24 hours.
Make the Flour Breading by whisking together flour, cornstarch, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning in a large bowl.
Remove the chicken tenders from the brine, letting the excess drip off, and coat each tender in the flour breading. Toss the tenders to fully coat them and place them on a wire rack. Repeat until all tenders are breaded, then let them sit for at least 10 minutes to allow the coating to adhere.
Heat the cooking oil in a deep fryer or large pot to 325°F. Fry the chicken tenders in batches for 4-5 minutes, or until lightly golden. Remove from the oil and let rest on a wire rack while heating the oil to 375°F. Fry the tenders a second time for 2-3 minutes to achieve a crispy, golden finish.
Prepare the Spicy Buffalo Sauce by melting the butter in a saucepan over medium heat. Add the hot sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Whisk to combine and simmer for 10-12 minutes. Remove from heat and let the sauce cool for 8-10 minutes.
Toss the fried chicken tenders in the buffalo sauce or serve the sauce on the side for dipping. Pair with ranch or blue cheese dressing and enjoy!