Crispy Ranch Chicken Tenders
Ingredients
- —Boneless (skinless chicken tenderloins: The main protein of the dish, providing a tender and juicy base.)
- —Buttermilk (2 cups: Tenderizes the chicken and adds a subtle tanginess.)
- —All-purpose flour (2 cups: Forms the base of the crispy coating.)
- —Buttermilk Ranch Dressing Seasoning Mix (1 packet: Infuses the chicken with a burst of herbs and spices.)
- —Coarse ground black pepper (1 tsp: Adds a slight heat and enhances the overall flavor.)
- —Dried parsley (1 tsp: Gives a hint of herbal freshness to the coating.)
- —Canola or peanut oil: Used for frying (it ensures a crispy and golden exterior.)
Instructions
- 1
Soak the Chicken: Place all the chicken tenders in a large bowl or an 8×8 baking dish, covering them with buttermilk. Ensure each tender is separated and coated on both sides.
- 2
Prepare the Coating: In a shallow bowl, mix the flour, Ranch seasoning, pepper, and parsley.
- 3
Coat the Chicken: Take one buttermilk-soaked tender and generously cover it with the flour mixture. Press the mixture gently into the chicken, then turn it over and repeat.
- 4
Rest the Chicken: Place the coated tender on a wire rack over a baking sheet to rest. Repeat with all tenders. The coating will become slightly wet, which is key for extra crispiness.
- 5
Fry the Chicken: Heat oil in your chosen cooking vessel to about 375°F. Fry 3-4 tenders at a time for 5-8 minutes on each side until golden brown and crispy.