If you are craving that perfect combination of crispy, juicy, and flavorful, then you absolutely need to make these Buttermilk Fried Chicken Tenders with Homemade Ranch Recipe. The tenders are marinated in tangy buttermilk and a blend of spices, then coated in a crunchy, seasoned breading that fries up golden brown every time. Paired with a creamy, fresh ranch dressing made from scratch, this dish is a crowd-pleaser that feels both comforting and special. Whether it’s game day, a casual family dinner, or a friendly gathering, these chicken tenders will have everyone asking for seconds!
Ingredients You’ll Need
Getting started with these chicken tenders and homemade ranch dressing could not be simpler. Each ingredient brings something important to the mix – from the tangy buttermilk that tenderizes the chicken to the precisely balanced spices that create depth of flavor and a beautiful color in the crust.
- 2 pounds chicken tenderloins: The star of the dish, tenderloins are naturally juicy and perfect for frying.
- 1 ½ cups buttermilk: Helps to tenderize the chicken and carries the marinade flavors deep into the meat.
- Kosher salt: Essential for seasoning both the marinade and the breading to highlight all the flavors.
- Black pepper: A mild heat that wakes up the other spices without overpowering.
- Garlic powder: Adds a warm, savory punch throughout the marinade and breading.
- Cayenne pepper: Offers a subtle kick that gently tingles your palate.
- Smoked paprika: Imparts a smoky richness to the crust that is utterly addictive.
- Poultry seasoning (optional): A sprinkle of herbs to elevate the chicken’s flavor complexity.
- All-purpose flour: The main base of the breading for a crisp, golden crust.
- Cornstarch: Mixed with the flour to add extra crunch to the batter.
- Mayonnaise: Used in the ranch to create a creamy, luscious texture.
- Sour cream: Adds tang and balances the richness of the mayo in the ranch dressing.
- Fresh dill and chives: Bright, herbal notes that make the ranch irresistibly fresh.
- Lemon juice: A splash of acidity to brighten and lift the ranch flavors.
How to Make Buttermilk Fried Chicken Tenders with Homemade Ranch Recipe
Step 1: Prepare the Homemade Buttermilk Ranch
Starting with your delicious homemade ranch dressing sets the tone for the entire meal. In a large bowl, whisk together mayonnaise, sour cream, dill, chives, garlic powder, black pepper, and lemon juice until the mixture is smooth. It will be thick at this point. Slowly add the buttermilk until you reach the perfect dipping consistency that you love. Refrigerate until ready to serve; this ranch can be made ahead and tastes even better as the flavors meld.
Step 2: Marinate the Chicken Tenderloins
Combine the buttermilk, kosher salt, black pepper, garlic powder, cayenne, smoked paprika, and optional poultry seasoning in a large bowl. Add the chicken tenderloins and gently massage the marinade into each piece, ensuring full coverage. Cover and refrigerate for at least 4 hours; overnight is ideal to get maximum flavor and tenderness. This marinade step is crucial because it creates that melt-in-your-mouth texture that makes these tenderloins stand out.
Step 3: Bread the Chicken Tenders
In a large plate or shallow dish, whisk together the flour, cornstarch, salt, black pepper, cayenne, smoked paprika, and garlic powder. Remove the chicken from the marinade, letting excess drip off but keeping them wet enough to help the breading stick. Press each tender into the flour mixture until generously coated and some clumps form for that textured crunch. A well-seasoned breading is what gives these tenders their crave-worthy crust.
Step 4: Fry the Chicken Tenders
Heat 2 to 4 cups of vegetable oil in a heavy-bottomed pot or Dutch oven to 375°F. Use a thermometer to maintain this temperature for perfectly crisp chicken that isn’t greasy. Fry 3 to 4 tenders at a time without overcrowding the pot, cooking for 7-9 minutes or until they register 160°F internally and turn a rich golden brown. Drain on a wire rack set over a baking sheet to let excess oil drip away. For extra crispiness, keep tenders warm in a 200°F oven until ready to serve.
How to Serve Buttermilk Fried Chicken Tenders with Homemade Ranch Recipe
Garnishes
Finish your presentation with a handful of fresh herbs like chopped parsley or chives sprinkled over the chicken and ranch. A wedge of lemon on the side adds a pop of color and a fresh citrus note that pairs wonderfully with the rich flavors.
Side Dishes
Classic sides that complement these tenders perfectly include creamy coleslaw, crispy seasoned fries, or a vibrant green salad for a balance of textures and flavors. You might also enjoy serving them alongside baked mac and cheese for ultimate comfort food bliss.
Creative Ways to Present
Try stacking the tenders on a rustic wooden board with small bowls of homemade ranch and other dipping sauces. Or serve them in soft slider buns with pickles and lettuce for a fun twist. Rolling them up with crunchy slaw inside tortillas makes for an exciting and portable meal option.
Make Ahead and Storage
Storing Leftovers
Store leftover Buttermilk Fried Chicken Tenders with Homemade Ranch Recipe in an airtight container in the fridge for up to 3 days. Keep the ranch dressing separate to maintain its fresh flavor and creamy consistency.
Freezing
To freeze, place the fried chicken tenders in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They will keep well for up to 2 months. Freeze the ranch dressing separately in a small container.
Reheating
For best reheating, warm the tenders in a 350°F oven for about 10-15 minutes to help retain their crispiness. Avoid microwaving as it can make the breading soggy. Stir the ranch dressing before serving as it may separate slightly after refrigeration.
FAQs
Can I use regular milk instead of buttermilk for the marinade?
While regular milk can be used, buttermilk is better because its acidity tenderizes the chicken and helps the breading stick better. You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
How long should I marinate the chicken tenders?
A minimum of 4 hours is necessary for good flavor and tenderness, but overnight marinating is highly recommended for the best results. If short on time, try to allow at least 2 hours.
What type of oil is best for frying?
Neutral oils with a high smoke point like vegetable, canola, or peanut oil work best. They allow the chicken to fry up crispy without imparting unwanted flavors.
Can I bake the chicken tenders instead of frying them?
Yes, you can bake them at 425°F on a wire rack set over a baking sheet for about 20-25 minutes, flipping halfway through. Though they won’t be as crispy as frying, baking is a healthier alternative.
How long does the homemade ranch dressing last?
The homemade ranch keeps well in the refrigerator in an airtight container for up to one week. Make sure to stir it before serving as the ingredients may separate slightly over time.
Final Thoughts
If you’re looking to delight your taste buds and impress your friends and family, the Buttermilk Fried Chicken Tenders with Homemade Ranch Recipe is a surefire winner. It’s a recipe that brings warmth and joy to the table, marrying crispy, juicy chicken with bright, tangy ranch that you’ll want to sneak spoonfuls of. Give this recipe a try and prepare for some serious love from anyone lucky enough to share the meal with you!
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Buttermilk Fried Chicken Tenders with Homemade Ranch Recipe
- Total Time: 4 hours 50 minutes
- Yield: 4 servings
Description
These buttermilk fried chicken tenders are perfectly crispy and crunchy on the outside while staying juicy and tender on the inside. Paired with a creamy, homemade buttermilk ranch dipping sauce, this recipe is perfect for a satisfying and flavorful meal or snack. Marinating the chicken in a spiced buttermilk mixture ensures maximum tenderness and flavor before frying to golden perfection.
Ingredients
Marinade
- 2 pounds chicken tenderloins
- 1 ½ cups buttermilk
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon poultry seasoning (optional)
Breading
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Buttermilk Ranch Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons lemon juice
- Kosher salt, to taste
Instructions
- Prepare the Buttermilk Ranch: In a large bowl, whisk together mayonnaise, sour cream, fresh dill, fresh chives, garlic powder, black pepper, and lemon juice until smooth. Gradually whisk in buttermilk until the ranch reaches your desired consistency, typically about ½ cup for dipping. Adjust thickness by adding more or less buttermilk. Store in an airtight container in the refrigerator for up to a week.
- Marinate the Chicken: In a large bowl, combine buttermilk, kosher salt, black pepper, garlic powder, cayenne, smoked paprika, and poultry seasoning if using. Add chicken tenderloins and massage marinade gently over all pieces to ensure they’re well coated. Cover and refrigerate for at least 4 hours, ideally overnight, for optimal flavor and tenderness.
- Prepare Oil for Frying: Pour 2 to 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven, ensuring the oil is 2-3 inches deep. Heat over medium-high heat until oil reaches 375°F using a clip-on thermometer for accuracy. Place a wire cooling rack over a baking sheet beside the stove to drain fried chicken.
- Bread the Chicken Tenders: On a large plate, mix together flour, cornstarch, kosher salt, black pepper, cayenne, smoked paprika, and garlic powder. Remove chicken from marinade, letting excess drip off gently but keeping the surface wet. Dredge each tender thoroughly in the breading mixture, pressing gently so the coating adheres and looks textured and clumpy.
- Fry the Chicken: Carefully add 3 to 4 breaded tenders to the hot oil without overcrowding. Fry for 7 to 9 minutes, turning occasionally until golden dark brown and the internal temperature reaches 160°F checked with an instant-read thermometer. Remove and place on the wire rack to drain excess oil. Repeat with remaining tenders. For best results, fry one tender first and cut it to ensure proper cooking time.
- Keep Tenders Warm and Crispy: Transfer the baking sheet with wire rack and chicken tenders to a preheated oven at 200°F to keep them warm and crunchy without overcooking while frying the rest.
- Serve: Serve the buttermilk fried chicken tenders immediately alongside your homemade buttermilk ranch dressing for dipping.
Notes
- Marinate chicken for at least 4 hours, preferably overnight, to maximize juiciness and flavor.
- Use a clip-on candy or frying thermometer to monitor oil temperature accurately at 375°F.
- Do not overcrowd the frying pot; fry in small batches to maintain oil temperature and crispiness.
- Keep fried tenders warm in a 200°F oven to prevent sogginess while finishing other batches.
- You can halve the ranch recipe if you prefer less dressing.
- Check the internal temperature of chicken tenders with an instant-read thermometer to ensure safe consumption.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
