Buttermilk Ranch Hand-breaded Chicken Tender Sandwich Recipe
Make Buttermilk Ranch Hand-breaded Chicken Tender Sandwich Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Breading
Frying & Assembly
Method
Marinade & Breading
- 1
Marinate chicken
Pat chicken tenders dry with paper towel. Place tenders in a shallow dish or zip-top bag. Whisk together buttermilk and 1/2 cup ranch dressing until smooth and pour over the tenders, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight. This both tenderizes and infuses ranch flavor.
- 2
Prepare dry breading
In a wide, shallow bowl or rimmed baking sheet, combine the all-purpose flour, cornstarch, breadcrumbs, paprika, garlic powder, onion powder, dried dill, cayenne, kosher salt, and black pepper. Whisk thoroughly so spices are evenly distributed. Set aside.
- 3
Prepare egg wash
In a separate shallow bowl, beat the eggs with 2 tablespoons water until homogenous. Set next to the dry breading and a tray for finished breaded tenders.
- 4
Bread the tenders (hand-bread method)
Remove one tender at a time from the buttermilk marinade, allowing excess to drip off but leaving it wet. Dredge the tender in the seasoned flour mixture, pressing firmly so a substantial coating adheres. Dip the coated tender into the egg wash to moisten (this creates a glue layer) and then return it to the flour mixture for a second pressing to build a thick, hand-breaded crust. Place breaded tenders on a wire rack set over a tray; repeat with remaining tenders. Let breaded tenders rest 10–15 minutes at room temperature to help the coating set.
Frying & Assembly
- 5
Heat oil
Pour neutral oil into a large heavy pot or deep skillet to a depth of about 1 to 1.5 inches (or use a deep fryer) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil: it should sizzle steadily and brown in about 30–45 seconds.
- 6
Fry tenders
Working in batches to avoid overcrowding, gently lower breaded tenders into the hot oil. Fry 3–5 minutes per side, turning once with tongs, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked tenders to a wire rack set over a sheet tray lined with paper towels to drain. Keep finished tenders warm in a 200°F (95°C) oven while frying remaining batches.
- 7
Toast buns
While the last batch fries, spread butter on cut sides of the buns. In a large skillet or on a griddle over medium heat, toast buns cut-side down until golden and lightly crisp, about 1–2 minutes. Alternatively, toast in a 400°F (200°C) oven for 3–4 minutes.
- 8
Assemble sandwiches
Spread about 1 tablespoon ranch sauce on both the top and bottom bun halves (use more for extra sauciness). On the bottom bun layer shredded lettuce, then place one or two hot hand-breaded tenders depending on size (for 1 lb tenders, plan 2 tenders per sandwich). If using cheese, place a slice on the hot tenders to slightly melt. Add tomato slices and pickles, then crown with the top bun. Serve immediately.
- 9
Serving
Serve sandwiches hot with extra ranch for dipping and optional sides such as fries, coleslaw, or pickles.