Buttermilk Ranch Chicken Tenders
These Buttermilk Ranch Chicken Tenders are crispy, juicy, and bursting with flavor! Perfect for family dinners, snacks, or appetizers with a tangy ranch twist.
Servings: 4 servings
Ingredients
- 2 pounds chicken tenders fresh and trimmed
- 1 cup buttermilk for tenderizing and flavor
- 1 tablespoon garlic powder adds savory depth
- 1 tablespoon onion powder enhances the aromatic profile
- 1 teaspoon dried dill brings a fresh herbaceous note
- 1 teaspoon salt essential seasoning
- 1 teaspoon black pepper for mild heat and balance
- 1 cup all-purpose flour base for the crispy coating
- 1 cup breadcrumbs adds crunch and texture
- 2 teaspoons paprika smoky warmth and color
- 1 teaspoon cayenne pepper a touch of spicy kick
- vegetable oil for frying, neutral oil with a high smoke point
Instructions
Marinate the Chicken
- In a large bowl, combine the buttermilk, garlic powder, onion powder, dried dill, salt, and black pepper. Whisk everything together until well blended. Add the chicken tenders, making sure each piece is fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight.
Prepare the Coating
- In a separate shallow dish, mix the all-purpose flour, breadcrumbs, paprika, and cayenne pepper. Stir well to evenly distribute the spices through the coating mixture.
Bread the Tenders
- Remove the chicken tenders from the marinade, allowing excess to drip off. Dredge each tender in the flour and breadcrumb mixture, pressing gently to ensure the coating sticks well. Place the breaded tenders on a plate or tray, ready for frying.
Heat the Oil
- Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or until a small breadcrumb dropped into the oil sizzles immediately.
Fry the Chicken Tenders
- Carefully place the breaded tenders in the hot oil without crowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use tongs to flip the tenders halfway through cooking for even crispiness.
Drain and Serve
- Transfer cooked tenders onto a cooling rack set over a baking sheet, or onto paper towels to drain excess oil. Let them rest for a minute or two before serving.
Equipment
- Mixing bowls
- Whisk or fork
- Large skillet or deep fryer
- Tongs
- Cooling rack or paper towels
- Meat thermometer (optional)
Notes
- Marinate the chicken for at least 1 hour or overnight for maximum flavor and tenderness.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Leftovers store well in the refrigerator for up to 3 days; reheat in the oven to keep coating crispy.
- For a healthier option, bake the breaded tenders at 400°F for 20-25 minutes, flipping halfway through.
- Try substituting breadcrumbs with panko or crushed cornflakes for extra crunch.
