Description
Crispy and flavorful Buttermilk Ranch Chicken Tenders marinated in a spiced buttermilk mixture, then coated with a seasoned flour blend and deep-fried to golden perfection. Perfect for a snack or main dish with a delicious homemade ranch twist.
Ingredients
Scale
Chicken and Marinade
- 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 (about 1 ounce)
Breading
- 2 Cups All Purpose Flour
- 2 Tablespoons Cornstarch
- ½ Ranch Seasoning Pack (about 0.5 ounce)
- ½ Teaspoon Smoked Paprika
- ¼ Teaspoon Kosher Salt
- ½ Teaspoon Old Bay seasoning
- ½ Teaspoon Garlic Powder
For Frying
- Canola Oil (enough for 1-2 inches deep in pot)
Instructions
- Season and Marinate the Chicken: In a large bowl or resealable bag, combine the chicken tenderloins with old bay, smoked paprika, kosher salt, black pepper, garlic powder, and one full ranch seasoning pack. Pour in the buttermilk and mix well to coat all pieces. Seal and refrigerate for at least 4 hours or overnight to tenderize and absorb flavors.
- Heat the Oil: When ready to fry, heat 1 to 2 inches of canola oil in a large dutch oven or heavy pot to 350°F (175°C). Use a thermometer to maintain consistent temperature for best results.
- Prepare the Breading Mixture: In a shallow dish, combine the all-purpose flour, cornstarch, half a ranch seasoning pack, smoked paprika, kosher salt, old bay seasoning, and garlic powder. Mix thoroughly to distribute the spices evenly.
- Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere, then shake off any excess flour to prevent clumping.
- Fry the Chicken Tenders: Carefully place a few coated chicken tenders into the hot oil, avoiding overcrowding to maintain oil temperature. Fry for approximately 3 to 5 minutes per side until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C).
- Drain and Rest: Remove fried chicken tenders using a slotted spoon or tongs and place them on a wire rack set over a baking sheet to drain and cool slightly. Avoid paper towels if possible to prevent soggy breading caused by steam buildup.
Notes
- Marinating overnight intensifies flavor and tenderness but 4 hours minimum is sufficient.
- Maintain the oil temperature around 350°F for crispy, non-greasy chicken.
- Using a wire rack to drain fried chicken keeps the coating crispier than paper towels.
- Canola oil is preferred for frying due to its high smoke point and neutral flavor.
- Adjust seasoning amounts if using lower-sodium or gluten-free ingredients.
- Prep Time: 10 minutes (plus 4 hours to overnight marinating)
- Cook Time: 15-20 minutes (depending on batch size)
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: Buttermilk Chicken, Ranch Chicken Tenders, Fried Chicken, Crispy Chicken, Chicken Snack, Southern Style Chicken
