Buffalo Tenders from PDQ feature crispy, golden-brown chicken strips tossed in tangy buffalo sauce, served with cooling celery sticks and creamy ranch dressing for a bold and satisfying flavor experience.
Equipments
- Deep fryer
- Tongs
- Mixing bowl
- Sheet pan or tray
- Wire rack
- Sauce brush or large spoon
- Serving plate
- Small bowls (for ranch and celery)
- Knife
- Cutting board
Ingredients
- 1 lb (450g) chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 1/2 cup buffalo sauce
- 2 tablespoons unsalted butter
- 2 celery stalks
- 1/2 cup ranch dressing
When preparing Buffalo Tenders, ensure the chicken tenders are properly marinated in buttermilk to enhance tenderness and flavor. The combination of all-purpose flour and cornstarch in the coating creates an extra crispy texture when fried in hot vegetable oil. Using spices like garlic powder, onion powder, paprika, salt, and black pepper will give your breading a well-rounded seasoning that complements the tangy buffalo sauce. Melt unsalted butter into the buffalo sauce to achieve the signature rich, buttery heat that defines the dish. Your Buffalo Tenders from PDQ copycat menu will deliver that perfect balance of crispy, spicy, and creamy flavors just like the original.
Instructions
- Marinate chicken tenders in buttermilk for at least 30 minutes.
- Preheat the deep fryer to 350°F (175°C).
- In a mixing bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- Dredge marinated chicken tenders in the flour mixture, coating evenly.
- Arrange coated tenders on a wire rack over a sheet pan or tray.
- Fry chicken tenders in batches until golden-brown and cooked through, about 4–6 minutes.
- Remove and drain on a wire rack.
- In a saucepan, melt butter and stir in buffalo sauce.
- Toss fried chicken tenders in the buffalo sauce using a mixing bowl.
- Slice celery stalks into sticks using a knife and cutting board.
- Arrange buffalo tenders, celery sticks, and small bowls of ranch on a serving plate.
- Serve immediately.
Substitution
Buffalo Tenders from PDQ copycat menu deliver crispy, flavorful chicken tenders coated in a tangy buffalo sauce, complemented by crunchy celery and smooth ranch dressing. You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if buttermilk is unavailable, ensuring tender and juicy chicken. When frying, maintain oil temperature between 350degF to 375degF for optimal crispiness and to prevent sogginess. Using a wire rack instead of a paper towel-lined tray helps keep tenders crispy by allowing excess oil to drain away. Buffalo sauce can be adjusted in spiciness by mixing in more butter or hot sauce based on personal preference.
Tips
Make sure your chicken tenders are evenly coated with the flour mixture to ensure a crispy texture after frying. Maintain the deep fryer temperature at a consistent 350degF (175degC) to cook the tenders thoroughly without burning. Use a wire rack to drain excess oil, keeping the tenders crispy rather than soggy. When tossing your tenders in buffalo sauce, mix gently to evenly coat without breaking the crispy crust.
Nutritions
Buffalo Tenders from PDQ provide a rich source of protein from the chicken tenders, essential for muscle repair and growth. The dish also delivers a moderate amount of fats, primarily from the deep-frying process and the buttery buffalo sauce, contributing to its calorie density. Celery sticks add dietary fiber and antioxidants, while the ranch dressing offers additional fat and flavor. You can balance indulgence by pairing the tenders with the fresh celery to boost nutrient intake and manage overall calories.
Storage
To store Buffalo Tenders, place them in an airtight container and refrigerate for up to 3 days to maintain freshness and flavor. Reheat tenders in an oven at 350degF (175degC) for 10-15 minutes to keep the crispy texture, avoiding the microwave to prevent sogginess. Keep celery sticks and ranch dressing separate in their own containers to preserve their crunch and creaminess for your next meal.
Variation or Alternatives
You can substitute buttermilk with plain yogurt or milk mixed with a splash of lemon juice for marinating chicken tenders. For a spicier buffalo sauce, add cayenne pepper or hot sauce to the butter and buffalo sauce mixture during cooking. Instead of deep frying, try baking the tenders in a preheated oven at 425degF (220degC) on a wire rack set over a sheet pan for 20-25 minutes, flipping halfway for a healthier option. Swap ranch dressing with blue cheese dressing or a creamy garlic dip to complement the bold flavors of the buffalo tenders.
Allergies
Buffalo Tenders from PDQ may pose allergy risks due to common allergens such as dairy, present in buttermilk, unsalted butter, and ranch dressing, and gluten found in all-purpose flour. The chicken tenders are coated in a mixture containing wheat, which can trigger reactions in individuals with gluten sensitivity or celiac disease. You should review ingredient details carefully and consult with the restaurant if you have allergies to dairy, gluten, or any spices used in the buffalo sauce and seasoning.
Why this recipe?
Buffalo Tenders from PDQ restaurant are celebrated for their crispy, perfectly seasoned batter and the bold, tangy buffalo sauce that provides a satisfying kick. The tender chicken pieces are juicy inside while offering a crunchy exterior, creating a delightful texture contrast that keeps fans coming back. Making a copycat version allows you to customize the heat level and savor the authentic taste at your convenience. Your kitchen can recreate this fan-favorite dish, making it a delicious experience anytime.