Crispy Ranch Chicken Tenders (for Paul)

I’ve included some videos I found relevant and helpful. 😍

Paul, this one’s for you! We know how much time you spend waiting in drive-thru lines to keep your family happy. These Crispy Ranch Chicken Tenders are a game-changer for your Sundays. Your dedication to your family inspired this recipe.

We’re thrilled to have you as a reader of our newsletter. Your support means the world to us. This recipe is our way of saying thanks and helping you reclaim your weekends. Get ready to wow your family with these tasty tenders!

Exact Ingredients List

Here’s what you’ll need to make these crispy ranch chicken tenders:

• 2 pounds boneless, skinless chicken tenderloins
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 packet Buttermilk Ranch Dressing Seasoning Mix
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried parsley
• Canola or peanut oil for frying

Make sure you have these items on hand before you start cooking. The chicken tenderloins are the star of the show, so get the freshest ones you can find.

The buttermilk helps tenderize the chicken and gives it a tangy flavor. Don’t skip it!

The ranch seasoning mix is key for that classic flavor you love. You can find it in most grocery stores near the salad dressings.

You’ll need enough oil to fill your cooking vessel about 2-3 inches deep. Canola or peanut oil work best for frying because of their high smoke points.

Instructions

Heat oil in a dutch oven or deep fryer to 375°F. Keep an eye on it as it heats up.

Place chicken tenders in a bowl and cover with buttermilk. Make sure each piece is coated.

Mix flour, Ranch seasoning, pepper, and parsley in a shallow bowl.

Take a chicken strip from the buttermilk and coat it in the flour mix. Press the mixture onto the chicken. Repeat for all pieces.

Put coated tenders on a wire rack over a baking sheet.

Test the oil by dropping in a bit of flour. If it sizzles, it’s ready.

Use tongs to place 3-4 tenders in the oil. Cook for 5-8 minutes on each side until golden brown.

Remove tenders and let them drain on paper towels.

Serve your crispy ranch chicken tenders hot with your favorite dipping sauce.

You’ve just made a delicious meal that’s sure to be a hit with your family. Enjoy!

Possible Substitutes List & Recipe Variations

Want to switch things up? You’ve got options! Here are some tasty ways to change this recipe:

Coating swaps:

• Panko breadcrumbs for extra crunch
• Crushed cornflakes for a golden color
• Almond flour for a gluten-free version

Seasoning ideas:

• Taco seasoning for a Mexican twist
• Italian herbs for a Mediterranean flair
• Cajun spices for a spicy kick

No buttermilk? No problem! Try these alternatives:

• Regular milk mixed with a tablespoon of lemon juice
• Greek yogurt thinned with a bit of water
• Coconut milk for a dairy-free option

Cooking method changes:

• Bake at 400°F for 20-25 minutes for a lighter version
• Air fry at 380°F for 10-12 minutes for crispy results without oil

Want to make it healthier? Try these swaps:

• Use chicken breast cut into strips
• Opt for whole wheat flour instead of all-purpose
• Skip the breading and just use seasoning for a low-carb option

Remember, you can always adjust the spices to your taste. Don’t be afraid to experiment and make this recipe your own!

Tips, Tricks & Storing

Want perfect chicken tenders every time? Here are some handy tips:

Use a meat thermometer to check doneness. Chicken is safe to eat at 165°F.

For extra crispy tenders, double-dip them in the flour mixture. After the first coating, dip them back in buttermilk, then coat again.

Don’t overcrowd the pan when frying. This keeps the oil temperature steady and ensures even cooking.

Let cooked tenders rest on a wire rack instead of paper towels. This keeps them crispy all around.

Storing leftovers is easy. Keep them in an airtight container in the fridge for up to 3 days.

To reheat, pop them in a 350°F oven for 10-15 minutes. This brings back that crispy texture.

For a make-ahead option, bread the tenders and freeze them uncooked. When ready, fry them straight from frozen, adding a few extra minutes to the cooking time.