Description
These Crispy Ranch Chicken Tenders are marinated in a buttermilk and ranch seasoning blend, then breaded and fried to a golden crisp. Ideal for a quick dinner or as a party appetizer, they are sure to please everyone with their delicious flavor and crunchy texture.
Ingredients
Scale
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 tablespoon ranch seasoning mix
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
Instructions
- In a large mixing bowl, combine the buttermilk and ranch seasoning mix. Whisk until well combined. Add the chicken tenders to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap or a lid. Refrigerate the chicken for at least 1 hour, or up to overnight.
- Set up your breading station with three shallow dishes. In the first dish, mix the all-purpose flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). In the second dish, pour in the remaining buttermilk mixture from the marinated chicken. In the third dish, add the breadcrumbs. Have a clean plate or tray ready for the breaded chicken.
- Remove the chicken tenders from the refrigerator. Let excess buttermilk drip off before breading. Coat each chicken tender in the flour mixture, ensuring it is fully covered. Shake off any excess flour. Dip the floured chicken tender into the buttermilk mixture, allowing any excess to drip off. Roll the chicken tender in the breadcrumbs, pressing gently to ensure adherence. Place the breaded chicken on the prepared plate or tray. Repeat for all chicken tenders.
- In a large skillet, pour enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Use tongs to remove the chicken tenders and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining chicken tenders.
- Arrange the cooked chicken tenders on a serving platter. Serve hot with your favorite dipping sauces, such as ranch dressing, honey mustard, or barbecue sauce. Pair with coleslaw, fries, or a fresh garden salad for a complete meal.
Notes
- For extra crunch, use panko breadcrumbs.
- Adjust the cayenne pepper to your heat preference.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Prep Time: 60 minutes
- Cook Time: 20 minutes