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.
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.