Buttermilk Fried Chicken Tenders with Homemade Ranch
These buttermilk fried chicken tenders are super crispy and crunchy on the outside while still being juicy and tender on the inside. I've also included the recipe for my easy, homemade buttermilk ranch but you can serve these tenders with your favorite dipping sauce.
This recipe makes quite a bit of ranch so feel free to halve the recipe if desired!
In a large bowl, whisk together all of the ingredients except the buttermilk until fully combined and smooth. It will be very thick.
Then slowly whisk in the buttermilk until your desired consistency is reached! I think ½ cup buttermilk is perfect for dipping, but you can use a little less for thicker ranch or a little extra for a thinner dressing.
Store in an airtight container in the fridge for up to a week!
Marinate
In a large bowl, whisk together all the ingredients for the marinade. Then add in the chicken tenderloins and massage gently into the marinade, making sure each piece is fully coated.
Cover tightly and place in the fridge for a minimum of 4 hours but up to 24 hours. I like to marinate the chicken overnight for the best flavor!
Frying
Pour 2-4 cups of vegetable oil (you want it to be at least 2-3 inches deep) into a large, heavy bottomed pot or dutch oven and heat over medium-high heat until the oil reaches 375°F. [I love this thermometer because it clips to the pot.] Place a cooling rack on top of a baking sheet and position it next to your stove.
While the oil is heating, bread the chicken tenders. On a large plate, combine the flour, cornstarch, salt, pepper, cayenne, smoked paprika, and garlic powder.
Remove the chicken tenderloins from the marinade and gently shake off any excess (you still want them to be wet so the flour sticks). Then generously coat in the breading until it starts to look textured and clumpy.
Once the oil is 375°F, add 3-4 tenders at a time (be sure not to overcrowd the pot) and fry for 7-9 minutes or until the chicken reaches 160°F in the center. They will be a dark golden brown. Remove from the oil and place on the wire rack to let the excess oil drip off. Repeat with the remaining tenders.
Note: I like to fry a single tender first and cut it in half after about 7 minutes to make sure the timing is right. Use an instant thermometer to make sure the chicken reaches 160°F in the center because it will continue to cook once you remove it from the oil.
Once fried, you can keep the tenders nice and crispy by transferring the baking sheet/wire rack to a 200°F oven. The low temperature ensures the chicken doesn't overcook but the heat helps keep the breading from getting soggy.
Serve the buttermilk chicken tenders immediately with your homemade ranch!
Notes
The chicken tenders are best eaten the same day. But will keep in an airtight container in the fridge for up to 3 days.The ranch will keep in the fridge for up to a week.To reheat: place the tenders on a baking sheet and heat in the oven at 400°F for 10-15 minutes or until heated through. This keeps them more crispy than if they were reheated in the microwave.