Crispy Chicken Tenders with Homemade Ranch

Name: Crispy Chicken Tenders with Homemade Ranch
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb chicken tenders; 1 1/2 cups buttermilk, divided; 1/4 cup pickle juice; 1/4 cup hot sauce (e.g. Frank's RedHot); 1 tsp smoked paprika; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tsp onion powder, divided; 2 tsp garlic powder, divided; 1/2 tsp MSG; 1/2 tsp sugar; 1 tbsp white vinegar; 1 tbsp dried parsley; 1 tbsp dried dill; 1 tbsp dried chives; 1 cup all-purpose flour; 2 large eggs; 2 cups panko breadcrumbs; 1 cup avocado oil, for frying; salt, to taste

Buttermilk-marinated chicken tenders get a crackling panko crust and are served alongside creamy homemade ranch made from mayo, sour cream, and fresh herbs. The marinade combines hot sauce and pickle juice for tangy depth and tenderness.

🌍American 🏷️Chicken tenders 🏷️Fried chicken 🏷️Panko 🏷️Crispy Homemade ranch

🏷️

🏷️Ranch dressing

-0:00

thatdudecancookonTikTok

Total

2h 30m

Servings

2

Difficulty

Medium

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 lb chicken tenders
1 1/2 cups buttermilk, divided
1/4 cup pickle juice
1/4 cup hot sauce (e.g. Frank's RedHot)
1 tsp smoked paprika
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp onion powder, divided
2 tsp garlic powder, divided
1/2 tsp MSGoptional
1/2 tsp sugar
1 tbsp white vinegar
1 tbsp dried parsley
1 tbsp dried dill
1 tbsp dried chives
1 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
1 cup avocado oil, for frying
salt, to taste

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Instructions

1
Remove the tough white tendon from each chicken tender using a fork.
2
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.
3
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.
4
Remove the chicken from the marinade and pat dry with paper towels.
5
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.
6
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.
7
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.
8
Remove the cooked tenders to a wire rack and immediately season with a little salt. Serve hot with the homemade ranch dressing.

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Tips & Notes

Pro tips

Pat chicken tenders dry before breading to help the panko coating adhere and crisp properly during frying.
Use a combination of hot sauce and pickle juice in the marinade—the acids tenderize the chicken while the heat builds flavor complexity.
Keep breading at room temperature and work quickly when coating; cold chicken will cause the breading to slide off.
Maintain oil temperature between 325–350°F for even cooking and crispy exterior without burning the coating.

Substitutions

Frank's RedHot → any vinegar-based hot sauce (Louisiana or Cholula work well)
Panko → crushed cornflakes or regular breadcrumbs (panko gives superior crispness)
Sour cream → Greek yogurt (slightly tangier, thinner consistency)

Storage & make-ahead

Store cooked tenders in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness. Ranch keeps refrigerated for up to 5 days.

Common Questions

How long should chicken tenders marinate?

The recipe uses a buttermilk marinade with hot sauce and pickle juice. Marinate for at least 2-4 hours, or overnight for deeper flavor and maximum tenderness.

Can I make the ranch dressing ahead?

Yes, homemade ranch keeps refrigerated for up to 5 days. Mix mayo, sour cream, onion powder, garlic powder, and fresh herbs, then store in an airtight container.

What's the difference between store-bought and homemade ranch?

Homemade ranch uses fresh herbs, real mayo and sour cream, and allows you to control salt and adjust flavors. It has brighter herb flavor than most packaged mixes.

How do I know when the chicken tenders are cooked through?

Fry until the panko coating is golden brown and crispy, about 3-4 minutes per side. Internal temperature should reach 165°F at the thickest part.

Can I bake instead of fry these tenders?

Yes, place breaded tenders on a greased baking sheet, lightly spray with cooking oil, and bake at 400°F for 12-15 minutes until golden and cooked through.