Crispy Chicken Tenders with Homemade Ranch

Remove the tough white tendon from each chicken tender using a fork.

In a large bowl, combine the chicken tenders with 1 cup of buttermilk, pickle juice, hot sauce, and smoked paprika. Mix to combine, cover, and marinate in the refrigerator for at least 2 hours.

While the chicken marinates, prepare the ranch dressing. In a medium bowl, combine mayonnaise, sour cream, the remaining 1/2 cup of buttermilk, 1 tsp onion powder, 1 tsp garlic powder, MSG, salt, sugar, white vinegar, parsley, dill, and chives. Whisk until smooth and set aside.

Remove the chicken from the marinade and pat dry with paper towels.

Set up a three-station breading line. In the first dish, combine all-purpose flour with the remaining 1 tsp of onion powder and 1 tsp of garlic powder. In the second dish, add the beaten eggs. In the third dish, add the panko breadcrumbs.

Dredge each chicken tender first in the seasoned flour, then dip in the egg wash, and finally press firmly into the panko breadcrumbs to coat completely.

In a large skillet, heat about 1/2 inch of avocado oil over medium-high heat. Shallow fry the chicken tenders for about 2 minutes per side, until golden brown and cooked through.

Remove the cooked tenders to a wire rack and immediately season with a little salt. Serve hot with the homemade ranch dressing.