Step 1: Brine the Chicken

In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Submerge the chicken tenders, cover, and refrigerate for at least 4 hours or up to 24 hours.

Step 2: Prepare the Flour Breading

In a separate large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning.

Step 3: Bread the Chicken

Remove the chicken from the brine, allowing excess to drip off. Coat each tender thoroughly in the flour mixture. Place on a wire rack and repeat with remaining chicken. Let the breaded tenders rest for 10 minutes to help the coating stick.

Step 4: First Fry

Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry the chicken in batches for 4–5 minutes, until lightly golden. Remove and rest on a wire rack.

Step 5: Second Fry (Extra Crispy)

Increase oil temperature to 375°F (190°C). Fry the tenders again for 2–3 minutes, until deeply golden and crispy. Remove and drain.

Step 6: Make the Buffalo Sauce

In a saucepan over medium heat, melt the butter. Add hot sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Whisk well and simmer for 10–12 minutes. Remove from heat and cool slightly.

Step 7: Toss & Serve

Toss the hot chicken tenders in the buffalo sauce or serve the sauce on the side for dipping. Enjoy with ranch or blue cheese dressing.