Boneless Buffalo Chicken

I'm getting a little addicted to buffalo sauce at the moment. These are chicken tenders cut in thirds...I'm not a fan of chicken wings. Of course you could try them with the real thing. If this sauce is too hot for you, try something milder. Or, if you want more heat~ go for it! Anytime my 11 year old asks for these, I'm all over it. With homemade ranch on the side, my kind of snack!


1 pound chicken tenderloins, cut in thirds
1 can of beer

1 egg

2 tablespoons milk

1 cup flour
1/2 cup cornstarch
vegetable oil for frying
2/3 cup hot sauce~ I used Frank's Red Hot, use what you like.


Put the cut chicken and beer in a bowl and let marinate, at room temperature for 30 minutes.

In a bowl, mix together the egg and the milk. In a swallow bowl, mix together the flour and the cornstarch. Drain the beer from the chicken and dip into the flour mixture to coat well, then dip into the egg and back into the flour. Put on a plate until ready to fry.

Heat about an inch of oil in a large skillet over medium~high heat. Working in batches, fry the chicken until golden brown and cooked through, about 4 minutes on each side. Place on paper towels to drain. Add the cooked chicken and hot sauce to a large bowl and toss carefully until well coated.

Serve with celery, homemade ranch or blue cheese.