Ingredients:

0.5x

1x

2x

4x

Chicken

•   2-3 chicken tenders
•   1 cup buttermilk
•   1 cup flour
•   1 tsp paprika
•   1 tsp garlic powder
•   salt
•   pepper
•   vegetable oil (for frying)
•   1/2 cup buffalo sauce ((like Frank's RedHot mixed with a little melted butter))

For the Salad

•   Mixed Greens (or Romaine Lettuce)
•   1/2 cup Monterey Jack cheese (shredded)
•   tomatoes (diced)
•   cucumbers (diced)
•   boiled egg (chopped)
•   Croutons (optional)

For serving

•   Ranch (or Bleu Cheese Dressing)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Marinate the chicken:
Place chicken tenders in a bowl with SEASONED buttermilk. Cover and refrigerate for at least 30 minutes (up to 4 hours).
2. Season and dredge:
In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove chicken from buttermilk, let excess drip off, then dredge in seasoned flour until fully coated.
3. Fry:Heat about 1½–2 inches of oil in a skillet over medium-high heat (around 350°F).
Fry chicken tenders 4–6 minutes per side or until golden brown and crispy.
Place on a paper towel-lined plate to drain.
4. Coat in buffalo sauce:
In a large bowl, whisk together buffalo sauce and melted butter. Toss hot chicken tenders until coated.
5. Assemble the salad:
On a large plate or bowl, add lettuce, cheeses, tomatoes, cucumbers, and egg if using.
Slice buffalo chicken tenders and place them on top.
Add croutons and drizzle generously with ranch dressing.