Description
Discover how to make delicious Crispy Ranch Chicken Tenders at home with our easy recipe! Perfectly seasoned and crispy, a family favorite dish awaits.
Ingredients
- 2 lb (907 g) boneless, skinless chicken tenderloins
- 2 cups (480 ml) buttermilk
- 2 cups (240 g) all purpose flour
- 1 packet Ranch Dressing Seasoning Mix
- 1 tsp (5 ml) coarse ground black pepper
- 1 teaspoon (5 ml) dried parsley
- vegetable oil for frying
Instructions
- Begin by warming up the oil in a deep pot, cast iron skillet, or deep fryer to approximately 375°F. Monitor the temperature closely to prevent overheating.
- In a large dish or an 8×8 baking pan, arrange all the chicken tenderloins and pour the buttermilk over them. Ensure each piece is separated and fully immersed in buttermilk while the oil heats.
- In another wide bowl, combine the flour, Ranch mix, black pepper, and parsley using a fork until well blended.
- Take a chicken strip out of the buttermilk, place it into the flour mixture, and coat it thoroughly by pressing the mixture onto the chicken. Flip the tender and repeat until it is fully covered. Place the coated chicken on a wire rack over a baking sheet to rest while you coat the remaining pieces.
- Check the oil’s readiness with a candy thermometer or by dropping in a bit of flour; if it sizzles, it’s ready. Carefully lower a chicken tender into the oil using tongs. If it sizzles vigorously, add a few more tenders, taking care not to overcrowd the pot. Cook for 5-8 minutes on one side, then flip to brown the other side.
- Once the chicken is golden, remove it from the oil and let it drain on a wire rack over a baking sheet lined with paper towels. Optionally, sprinkle with salt and additional parsley. Serve hot with your preferred dipping sauces.
Notes
- For extra crispy chicken, coat each tenderloin twice by dipping it in buttermilk and flour before frying.
- Add a pinch of cayenne pepper or paprika to the flour mixture for a spicier flavor.
- Avoid overcrowding the pot while frying to ensure even cooking – fry in batches if needed.
