Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Breading
Frying / Finishing
Ranch Dipping Sauce
Method
Chicken & Marinade
Trim and marinate
Pat the chicken tenderloins dry with paper towels. Season lightly with 1 tsp salt and 1 tsp black pepper. Place the tenders in a shallow bowl or resealable plastic bag and pour 1 cup buttermilk over them. Add 1 tablespoon hot sauce if using. Press to submerge, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours (longer for more tenderness).
Breading
Prepare breading stations
Set up three shallow bowls or trays: (1) flour mixture — combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper; whisk to combine. (2) egg wash — whisk together 2 eggs and 1/4 cup milk until smooth. (3) breadcrumb mixture — place 1 cup seasoned breadcrumbs (or panko) in the third bowl. Stir breadcrumbs to ensure even texture.
Dredge the tenders
Remove chicken from the buttermilk, letting excess drip off (do not wipe completely). One at a time, coat each tender in the flour mixture, shaking off excess; dip into the egg wash, then press into the breadcrumbs to fully coat. For extra-crispy double coating, return the coated tenders briefly to the egg wash and then to the breadcrumbs again. Place finished tenders on a wire rack set over a baking sheet while you work.
Frying / Finishing
Heat oil
Pour about 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach roughly 1 to 1.5 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within about 30–45 seconds.
Fry the tenders
Working in batches (do not overcrowd), gently lower 3–4 tenders into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature near 350°F. Transfer cooked tenders to a wire rack over a baking sheet or to paper towels to drain for 2 minutes.
Finish and rest
If desired, squeeze a little fresh lemon over the warm tenders. Let rest 2–3 minutes to set the crust before serving. Keep finished tenders in a warm oven (200°F/95°C) on a rack if cooking in multiple batches.
Ranch Dipping Sauce
Make the ranch
In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Add 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp fresh lemon juice (or vinegar). Taste and adjust consistency with additional buttermilk if you prefer a thinner dip. Chill at least 10 minutes to let flavors mellow; can be made up to 24 hours ahead and refrigerated.
Serve
Serve the warm chicken tenders immediately with the chilled ranch on the side for dipping.