Homemade Chicken Tenders with Ranch
Crispy fried chicken tenders with ranch-seasoned coating and juicy tender interior. Perfect for family dinners and game day snacking.
Equipment
- Deep skillet or Dutch oven
- Three shallow bowls
- Wire rack
- Cooking thermometer
- Paper towels
Ingredients
- 1 pound chicken tenderloins patted dry
- 1 cup buttermilk
- 1 tablespoon hot sauce optional
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 packet ranch seasoning mix divided
- 4 cups vegetable oil for frying
Instructions
- In a bowl, combine chicken tenderloins, buttermilk, and hot sauce. Mix well and refrigerate for at least 30 minutes or up to overnight.
- In the first shallow bowl, whisk together flour, salt, pepper, garlic powder, and half the ranch seasoning.
- Place beaten eggs in the second bowl. In the third bowl, combine panko with remaining ranch seasoning.
- Remove chicken from buttermilk. Dredge each tender in flour mixture, then dip in egg, then coat with panko mixture. Press coating firmly. Place on wire rack and rest 5 minutes.
- Heat oil in deep skillet to 350°F. Working in batches, fry tenders 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Drain on wire rack. Serve immediately with ranch dressing for dipping.
Notes
- For extra crispy results, double dredge by repeating the flour-egg-panko process
- Keep oil temperature consistent by not overcrowding the pan
- Let breaded chicken rest before frying to help coating adhere better