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
