Buttermilk Ranch Chicken Tenders

Buttermilk Ranch Chicken Tenders are super yummy, and I love them! I bet you will too. These tenders are crispy and full of flavor. They’re great for a fast dinner, a party snack, or even a fun lunch on the weekend.

They’re special because the buttermilk makes them really juicy. The ranch seasoning gives them a tasty zing that everyone will enjoy.

Recipe Overview

This recipe makes chicken tenders that are crispy and golden on the outside. Inside, they’re super soft and juicy. Buttermilk and ranch are a perfect match.

The double-coating step might seem like extra work, but it’s totally worth it. It makes the chicken extra crispy.

These tenders are awesome when served hot with your favorite dips. Try honey mustard, BBQ sauce, or more ranch.

You can also add them to salads or wraps if you want something a little different.

Ingredients for Buttermilk Ranch Chicken Tenders

Here’s what you need to make these yummy chicken tenders:

• Chicken: 1.5 pounds of boneless, skinless chicken breasts. Cut them into strips about 1 inch wide. You can also use chicken tenderloins.
• Buttermilk: 1 cup. Buttermilk makes the chicken soft and helps the breading stick. If you don’t have any, here’s a trick: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes.
• Ranch Seasoning Mix: 1 (1-ounce) packet. This is what makes the flavor pop!
• All-Purpose Flour: 2 cups. This is for the breading.
• Eggs: 2 large, lightly beaten. These help the flour and breadcrumbs stick to the chicken.
• Breadcrumbs: 1 cup. Panko breadcrumbs are the best for crunch, but regular ones work too.
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Garlic Powder: 1/2 teaspoon
• Onion Powder: 1/2 teaspoon
• Paprika: 1/2 teaspoon (optional). It adds a little color and flavor.
• Vegetable Oil: For frying. You need enough to fill your pan about 1/2 inch deep.

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, mix the buttermilk and half of the ranch seasoning. Add the chicken strips and stir. Cover the bowl and put it in the fridge for at least 30 minutes, or up to 4 hours. The longer it sits, the softer it gets!
2. Get the Breading Ready: Use three shallow dishes. In the first, mix the flour, salt, pepper, garlic powder, onion powder, paprika (if you’re using it), and the rest of the ranch seasoning. In the second, put the beaten eggs. In the third, put the breadcrumbs.
3. Coat the Chicken (First Time): Take some chicken strips out of the buttermilk. Let the extra buttermilk drip off. Roll them in the flour mixture. Press gently so they’re covered. Shake off extra flour.
4. Dip in Egg: Dip the flour-covered chicken in the eggs. Make sure both sides are covered.
5. Coat in Breadcrumbs: Put the egg-covered chicken in the breadcrumbs. Press the breadcrumbs onto the chicken.
6. Second Coat (for extra crispiness!): For a super crispy crust, do steps 3-5 again. Dip the breadcrumb-covered chicken back in the egg, and then back in the breadcrumbs. This makes a thicker, crunchier coating.
7. Fry the Chicken: Heat the oil in a big pan over medium-high heat. It’s ready when a sprinkle of breadcrumbs sizzles right away. Carefully put the breaded chicken in the hot oil. Don’t put too many in at once. You might need to cook in batches.
8. Cook Until Golden Brown: Fry the chicken for about 3-4 minutes on each side. It should be golden brown and cooked all the way through. The inside should reach 165°F. A meat thermometer can help you check.
9. Drain and Serve: Take the cooked chicken out and put it on a plate with paper towels. This soaks up extra oil. Serve right away with your favorite dipping sauces.

Variations & Tips

• Make it Spicy: Add a little cayenne pepper or hot sauce to the flour for some heat.
• Air Fryer: For a healthier option, use an air fryer. Heat it to 400°F. Cook for about 10-12 minutes, flipping halfway.
• Make-Ahead: You can bread the chicken and keep it in the fridge for up to 24 hours before frying.
• Storage: Leftovers can be stored in a sealed container in the fridge for up to 3 days.
• Reheating: To reheat, bake in the oven at 350°F for about 10-15 minutes. You can also use the air fryer.
• Serving Ideas: Serve with honey mustard, BBQ sauce, ranch, or any sauce you like. They’re also great in salads, wraps, or sandwiches.

Key Details for Buttermilk Ranch Chicken Tenders

• Prep time: 20 minutes (plus time for the chicken to sit in the buttermilk)
• Cook time: 15-20 minutes
• Total time: 35-40 minutes (plus time for the chicken to sit in the buttermilk)
• Servings: 4-6
• Equipment you’ll need: 3 shallow dishes, large skillet, meat thermometer (optional)

FAQ

• Can I use chicken thighs instead of breasts?

  Yes. They might take a bit longer to cook. Make sure the inside reaches 165°F.

• Can I bake these instead of frying?

  Sure! Preheat your oven to 400°F. Put the breaded chicken on a baking sheet with parchment paper. Bake for 20-25 minutes, flipping halfway.

• How do I make the breading stay on?

  The buttermilk helps. Press the flour and breadcrumbs firmly onto the chicken. The double-coating also makes a thicker layer.

• My chicken is browning too fast. What should I do?

  If it’s browning too fast but not cooked inside, turn the heat down to medium. You can also cover the pan loosely with a lid.

• Can I use gluten-free flour and breadcrumbs?

  Yes, you can use gluten-free flour and breadcrumbs. It should work the same.

• Can I freeze the cooked chicken tenders?

  Yes, you can. First cool them and put them on a pan to freeze until they get solid, and place them on a Ziploc to save it on your freezer for two or three months.

Buttermilk Ranch Chicken Tenders

Crispy and juicy Buttermilk Ranch Chicken Tenders are perfect for a fast dinner, party snack, or fun lunch. Marinated in buttermilk and double-coated for extra crispiness, these tenders are full of flavor and easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 1-ounce packet ranch seasoning mix, divided
• 2 cups all-purpose flour
• 2 large eggs lightly beaten
• 1 cup breadcrumbs panko or regular
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika optional
• Vegetable oil for frying

Instructions

 

• In a bowl, mix the buttermilk and half of the ranch seasoning. Add the chicken strips and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
• Set up three shallow dishes. In the first, combine flour, salt, pepper, garlic powder, onion powder, paprika (if using), and the remaining ranch seasoning. In the second, place beaten eggs. In the third, place breadcrumbs.
• Remove chicken from buttermilk, letting excess drip off. Dredge chicken in the flour mixture, pressing to coat and shaking off excess.
• Dip flour-coated chicken in beaten eggs, ensuring both sides are covered.
• Coat egg-dipped chicken in breadcrumbs, pressing breadcrumbs onto the chicken.
• For extra crispiness, repeat steps 3-5 for a double coating.
• Heat vegetable oil in a large skillet over medium-high heat (about 1/2 inch deep). Oil is ready when a breadcrumb sizzles immediately.
• Carefully place breaded chicken in hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
• Remove cooked chicken and place on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces.