Ingredients
Chicken Marinade
- 1 pound chicken tenderloins
- ¾ cups buttermilk
- ¾ teaspoons kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- ¼ teaspoon smoked paprika
Breading
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Homemade Ranch Dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ tablespoon fresh dill, chopped
- ½ tablespoon fresh chives, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- Kosher salt, to taste
Frying Oil
- 2–4 cups vegetable oil (for frying)
Instructions
- Prepare the ranch dressing: In a large bowl, whisk together mayonnaise, sour cream, fresh dill, fresh chives, garlic powder, black pepper, lemon juice, and kosher salt until smooth and fully combined. Slowly whisk in the buttermilk about ½ cup until the desired consistency is reached. Store in an airtight container in the refrigerator for up to one week.
- Marinate the chicken: In a large bowl, whisk together the buttermilk, kosher salt, black pepper, garlic powder, cayenne, and smoked paprika. Add the chicken tenderloins and gently massage to coat each piece fully. Cover tightly and refrigerate for at least 4 hours or up to 24 hours, preferably overnight for best flavor.
- Heat the oil: Pour 2–4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven so the oil is about 2–3 inches deep. Heat over medium-high heat until it reaches 375°F. Prepare a wire rack over a baking sheet for draining cooked chicken.
- Prepare the breading: On a large plate, combine the flour, cornstarch, salt, pepper, cayenne, smoked paprika, and garlic powder. Mix well.
- Bread the chicken: Remove chicken from the marinade, letting excess drip off but keeping the chicken moist. Coat each tenderloin generously in the flour mixture until textured and clumpy.
- Fry the chicken tenders: Carefully add 3–4 tenders at a time into the hot oil, avoiding overcrowding. Fry for 7–9 minutes or until deep golden brown and internal temperature reaches 160°F. Transfer the cooked tenders to the wire rack to drain excess oil. Repeat with remaining chicken.
- Keep chicken warm and serve: Place the wire rack and baking sheet with cooked tenders in a 200°F oven to keep warm and crispy while frying remaining batches. Serve the hot chicken tenders immediately with the homemade buttermilk ranch dressing and enjoy.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Use a thermometer to maintain oil temperature at 375°F for perfect crispiness.
- Do not overcrowd the pan when frying to avoid lowering the oil temperature.
- Adjust the cayenne amount in the marinade and breading to your preferred spice level.
- Store leftover ranch dressing refrigerated for up to one week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
