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Chicken tenders are a beloved staple in many households, cherished for their tender, juicy meat and crispy coating. These delightful morsels are not just a favorite among children but also adults who appreciate their versatility and flavor. Whether served as a quick weeknight dinner, a delicious appetizer for gatherings, or a satisfying snack, chicken tenders have cemented their place in the culinary hearts of many.

Buttermilk Ranch Chicken Tenders – Extra Crispy!

Experience the ultimate comfort food with Buttermilk Ranch Chicken Tenders! This recipe transforms tender chicken into crispy, flavorful bites by marinating them in a zesty buttermilk mixture. The combination of garlic, onion powder, smoked paprika, and herbs creates a mouthwatering flavor profile. Perfect for any occasion, these tenders are great as a main dish or appetizer. Discover how to achieve that golden crunch with our easy-to-follow guide and elevate your dinner or party menu!
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Ingredients
  

1 lb chicken tenders

1 cup buttermilk

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried dill

1 teaspoon dried parsley

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon baking powder

2 large eggs

1/4 cup milk

Oil, for frying (preferably vegetable or canola)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, dill, parsley, salt, and black pepper. Add the chicken tenders and ensure all pieces are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

    Prepare the Breading Station: In a shallow dish, mix together the all-purpose flour, cornmeal, baking powder, and a pinch of salt. In another bowl, whisk together the eggs and milk until well combined.

      Coat the Chicken: Remove the marinated chicken from the fridge. Dredge each piece in the flour-cornmeal mixture, ensuring even coverage. Then dip it into the egg mixture and coat it again in the flour-cornmeal mixture for an extra crispy crust. Place the coated tenders on a wire rack to let the excess breading fall off.

        Heat the Oil: In a large skillet or deep frying pan, heat about 1 inch of oil over medium-high heat. To check if the oil is ready, drop a small amount of the breadcrumb mixture into the oil; if it sizzles, it’s ready for frying.

          Fry the Tenders: Carefully place the chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 4-6 minutes on each side or until they are golden brown and cooked through (internal temperature should reach 165°F).

            Drain and Serve: Once cooked, transfer the chicken tenders to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce, such as ranch or honey mustard, and enjoy the extra crispy goodness!

              Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 4 servings