Ingredients

2 lbs chicken tenderloins

2 cups buttermilk

1 teaspoon Old Bay seasoning

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 ranch seasoning pack

Canola oil for frying

2 tablespoons cornstarch

2 cups all-purpose flour

½ ranch seasoning pack

½ teaspoon smoked paprika

¼ teaspoon kosher salt

½ teaspoon Old Bay seasoning

½ teaspoon garlic powder

Instructions

Step 1: Season the chicken tenderloins with Old Bay, smoked paprika, kosher salt, black pepper, garlic powder, and 1 ranch seasoning pack. Place the seasoned chicken and buttermilk in a large resealable bag, combine well, and refrigerate for 4 hours or overnight to marinate.

Step 2: When ready to fry, heat 1 to 2 inches of canola oil in a Dutch oven or large pot to 350°F.

Step 3: In a shallow dish, mix the all-purpose flour, cornstarch, the remaining ½ ranch seasoning pack, smoked paprika, kosher salt, Old Bay seasoning, and garlic powder.

Step 4: Remove chicken pieces from the buttermilk marinade, shaking off excess liquid. Dredge each piece thoroughly in the flour mixture, ensuring an even coat. Shake off any excess flour.

Step 5: Fry the chicken tenders in batches, avoiding overcrowding the pot. Cook for about 3 to 5 minutes per side until golden brown and fully cooked through.

Step 6: Transfer cooked tenders to a wire rack to cool and drain excess oil. Avoid paper towels if possible, as they can cause the breading to become soggy from trapped steam.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping the coated tenders back into the buttermilk briefly, then in the flour mixture again before frying.

Use a thermometer to maintain the oil temperature at 350°F for even frying and best texture.

Serve with your favorite dipping sauce like ranch, honey mustard, or spicy mayo to enhance flavor.

Try baking the tenders at 425°F for 20-25 minutes as a healthier alternative, flipping halfway through.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used but it won’t provide the same tenderizing effect or tangy flavor. To mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.

What is a ranch seasoning pack?

A ranch seasoning pack is a pre-mixed blend of herbs and spices typically used to make ranch dressing. It adds a distinctive tangy and herby flavor to the chicken tenders. You can find these seasoning mixes in most grocery stores or make your own blend at home.