Pair these buttermilk fried chicken tenders with homemade buttermilk ranch and you’ve got a meal that never disappoints. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe is simple, reliable, and delivers perfect fried chicken every single time. And the ranch? Cool, herby, and the perfect contrast to hot, crispy chicken.
In a large bowl, whisk together the ranch ingredients until smooth. Slowly whisk in the buttermilk until you reach your preferred consistency.
STEP 1: MAKE THE BUTTERMILK RANCH
STEP 2: MARINATE THE CHICKEN
In a large bowl, whisk together the buttermilk marinade ingredients.Add the chicken tenderloins and toss until fully coated. Cover and refrigerate for4 hours.
STEP 3: HEAT THE OIL
Pour enough vegetable oil into a heavy-bottomed pot or Dutch oven so it’s 2–3 inches deep. Heat to 375°F. Set a wire rack over a baking sheet next to the stove.
STEP 4: PREPARE THE BREADING
On a large plate or shallow dish, mix together the flour, cornstarch, salt, pepper, cayenne, smoked paprika, and garlic powder.
STEP 5: BREAD THE CHICKEN
Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to create a textured, clumpy coating.
STEP 6: FRY UNTIL GOLDEN
Carefully add 3–4 tenders at a time to the hot oil, avoiding overcrowding. Fry for 7–9 minutes, until deeply golden. Transfer to the wire rack to drain.
STEP 7: KEEP WARM AND SERVE
To keep batches crispy, place the rack in a 200°F oven while you finish frying. Serve hot with the homemade buttermilk ranch.
PRO TIPS
- Marinate overnight for more flavorful, juicier chicken
- Rest the chicken on a rack to prevent a softened crust
- Serve on brioche with pickles for crispy chicken sandwiches
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