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
