Crispy, golden-brown chicken tenders paired with creamy homemade ranch—this buttermilk fried chicken tenders recipe is the ultimate comfort food. With a flavorful marinade, crunchy breading, and a tangy dipping sauce, it’s a dish that’s perfect for family dinners, game days, or casual gatherings.
Why You’ll Love This Recipe
- Juicy and tender chicken thanks to the buttermilk marinade.
- A crispy, golden crust with just the right amount of seasoning.
- Homemade ranch that’s creamy, herby, and better than anything store-bought.
- Perfect for serving as an appetizer, main dish, or party snack.
- Easy to make with simple pantry ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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:
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 teaspoons lemon juice
- Kosher salt, to taste
Directions
Homemade Buttermilk Ranch
- In a bowl, whisk together mayonnaise, sour cream, herbs, garlic powder, pepper, lemon juice, and salt.
- Slowly whisk in buttermilk until you reach the desired consistency. For dipping, ½ cup is ideal, but adjust as needed.
- Store in an airtight container in the refrigerator for up to 1 week.
Marinate the Chicken
- Whisk all marinade ingredients in a large bowl.
- Add chicken tenderloins and coat evenly.
- Cover and refrigerate for at least 4 hours or overnight for best results.
Frying the Chicken
- Heat 2–4 cups of vegetable oil in a heavy pot to 375°F.
- Prepare a wire rack over a baking sheet.
- Mix flour, cornstarch, and spices for the breading.
- Remove chicken from the marinade, shake off excess, and dredge in the breading until clumpy and well coated.
- Fry 3–4 tenders at a time for 7–9 minutes, until golden brown and internal temperature reaches 160°F.
- Transfer to the wire rack to drain. Keep warm in a 200°F oven if needed.
- Serve hot with homemade ranch.
Servings and timing
This recipe makes about 6 servings.
- Prep time: 20 minutes (plus 4–24 hours marinating)
- Cook time: 25 minutes
- Total time: about 45 minutes (plus marinating)
Variations
- Spicy tenders: Increase cayenne pepper or add hot sauce to the marinade.
- Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour.
- Oven-baked: For a lighter version, bake the tenders at 425°F for 18–20 minutes, flipping halfway.
- Different dips: Swap ranch for honey mustard, barbecue sauce, or buffalo dip.
- Herb variations: Add fresh parsley or tarragon to the ranch for different flavor profiles.
Storage/Reheating
- Store cooled chicken tenders in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven for 10–12 minutes to maintain crispiness.
- Freeze cooked tenders for up to 2 months. Reheat from frozen at 375°F for 20 minutes.
- Ranch can be stored in the fridge for up to 1 week in a sealed container.
FAQs
How long should I marinate the chicken?
At least 4 hours, but overnight marinating gives the best flavor and tenderness.
Can I use chicken breasts instead of tenderloins?
Yes, simply cut boneless, skinless chicken breasts into strips.
Why add cornstarch to the breading?
Cornstarch helps create a crispier coating that stays crunchy longer.
Can I air fry the chicken tenders?
Yes, cook at 375°F for 12–15 minutes, flipping halfway through. Spray lightly with oil for best crispiness.
What oil is best for frying chicken?
Vegetable oil, canola oil, or peanut oil work best due to their high smoke points.
How do I know the chicken is cooked through?
Use an instant-read thermometer. The internal temperature should reach 165°F.
Can I make the ranch ahead of time?
Yes, it can be made up to 3 days in advance and stored in the fridge.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.
How do I keep the breading from falling off?
Don’t wipe off too much marinade, and press the breading firmly onto the chicken before frying.
Can I make this recipe dairy-free?
Yes, substitute dairy-free buttermilk, mayonnaise, and sour cream alternatives.
Conclusion
Buttermilk fried chicken tenders with homemade ranch are a true comfort food classic—crispy, juicy, and packed with flavor. Whether you’re serving them at a family dinner, party, or game night, they’re sure to be a hit. With the creamy homemade ranch on the side, you’ll never want to go back to store-bought tenders again.
Print
Buttermilk Fried Chicken Tenders with Homemade Ranch
- Total Time: 45 minutes (plus marinating)
- Yield: 6 servings
- Diet: Halal
Description
Crispy buttermilk fried chicken tenders with homemade ranch dressing—perfect for family dinners, game days, or casual gatherings. Juicy chicken is marinated in seasoned buttermilk, coated in a crunchy breading, and fried to golden perfection, then served with a creamy, herby ranch dip. This comfort food classic is easy to make and a guaranteed crowd-pleaser.
Ingredients
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)
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
½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
½ teaspoon garlic powder
½ teaspoon black pepper
2 teaspoons lemon juice
Kosher salt, to taste
2–4 cups vegetable oil, for frying
Instructions
- Make the ranch: In a bowl, whisk together mayonnaise, sour cream, herbs, garlic powder, pepper, lemon juice, and salt. Slowly whisk in buttermilk until creamy. Store in the fridge up to 1 week.
- Marinate the chicken: In a large bowl, whisk buttermilk, salt, pepper, garlic powder, cayenne, smoked paprika, and poultry seasoning. Add chicken and coat. Cover and refrigerate 4 hours or overnight.
- Prepare breading: In a bowl, combine flour, cornstarch, salt, pepper, cayenne, paprika, and garlic powder.
- Heat oil: Pour 2–4 cups of vegetable oil into a heavy pot and heat to 375°F.
- Bread the chicken: Remove tenders from marinade, shake off excess, dredge in breading until well coated.
- Fry: Fry 3–4 tenders at a time for 7–9 minutes, until golden brown and internal temp reaches 165°F.
- Drain: Transfer to wire rack to drain. Keep warm in a 200°F oven if needed.
- Serve: Enjoy hot with homemade ranch.
Notes
- Marinate chicken overnight for maximum flavor and tenderness.
- Press breading firmly onto chicken so it sticks during frying.
- For a lighter option, bake at 425°F for 18–20 minutes, flipping halfway.
- To reheat, bake in a 375°F oven for 10–12 minutes to keep crispy.
- Ranch can be made 3 days in advance and stored in the fridge.
- Prep Time: 20 minutes (plus 4–24 hours marinating)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 tenders + ranch)
- Calories: 480
- Sugar: 3g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
