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Every great recipe starts with quality ingredients, and the Buttermilk Ranch Chicken Tenders are no exception. Let's dive into the key components that make this dish a standout.

Buttermilk Ranch Chicken Tenders

Discover a delicious twist on a family favorite with Buttermilk Ranch Chicken Tenders. This recipe elevates traditional chicken tenders by marinating them in tangy buttermilk and coating them in flavorful ranch seasoning for a crunchy and satisfying bite. Perfect for weeknight dinners or festive gatherings, these tenders are easy to customize and serve with various dipping sauces or sides. Enjoy the joy of homemade cooking with a taste the whole family will love!
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Ingredients
  

1 lb chicken tenders

1 cup buttermilk

1 tablespoon ranch seasoning mix (store-bought or homemade)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon black pepper

2 large eggs

½ cup breadcrumbs (Panko for extra crunch)

Oil for frying (vegetable or canola)

Fresh parsley (for garnish, optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk and ranch seasoning. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

    Prepare the Coating: In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, and black pepper. In another shallow bowl, beat the eggs until well combined. In a third bowl, place the breadcrumbs.

      Coat the Chicken: Remove the chicken tenders from the buttermilk marinade, shaking off any excess. Dredge each tender in the flour mixture, making sure to cover completely, then dip into the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick well.

        Heat the Oil: In a large skillet, heat about ½ inch of oil over medium heat. Check if the oil is ready by dropping a small piece of bread into it; if it sizzles, the oil is hot enough.

          Fry the Chicken: Carefully add the coated chicken tenders to the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/75°C).

            Drain and Serve: Once cooked, transfer the chicken tenders to a plate lined with paper towels to drain excess oil. Garnish with fresh parsley if desired.

              Enjoy: Serve your Buttermilk Ranch Chicken Tenders hot with your favorite dipping sauce, salad, or as part of a wrap!

                Prep Time, Total Time, Servings

                  15 minutes | 1 hour 15 minutes (including marinating) | 4 servings