Boneless Buffalo Chicken Tenders


One of my favorite “bar” foods is Buffalo Wings…love love love them, especially boneless ones, but 9 times out of 10 they are coated with flour or fried in the same oil that other battered things are fried in, so I never get to eat them. Today after talking with Bryan, who had them for lunch today I figured I would try and make some myself…it couldn’t be that hard, right? – Thanks Bryan for the inspiration!!

Wicked easy to make and extremely tasty! Served them tonight with some baked sweet potato fries.

Boneless Buffalo Chicken Tenders

2 boneless, skinless chicken breasts, cut in to 1/2 strips

1/4 cup potato starch

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup canola oil

1/2 cup Franks Hot Sauce

1/3 cup butter

1 teaspoon lemon juice

In a large skillet, heat the oil (do not let it get too hot and smoke). In a small pan melt oil and add hot sauce and lemon juice, keep on low heat. In a medium bowl mix the potato starch, salt and garlic powder until well combined. Dredge the chicken strips in the potato starch. Shake off any excess starch and cook chicken in the oil for about 2-3 minutes per side, until lightly golden brown.

When chicken is completely cooked through, add to pan with butter and hot sauce, stir and coat evenly. Serve immediately.

Any extras would be great cut up and put in a salad!


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