Chicken Tenders Recipe

Pat the 9 chicken tenderloins dry with paper towels. Place them in a shallow bowl or zip-top bag.

In a small bowl, whisk 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Pour the marinade over the chicken so all pieces are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes recommended if short on time).

Set up a three-stage breading station: 1) dredge bowl: combine 1.5 cups flour, 0.25 cups cornstarch, 1 tbs paprika, 1 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper, 0.25 tsp cayenne — whisk to combine. 2) wet bowl: whisk 2 eggs with 0.25 cups milk. 3) marinated chicken in its bowl/bag.

Working one piece at a time, remove a tender from the buttermilk, let excess drip off, then toss it in the flour mixture until evenly coated. Dip it into the egg-milk mixture, then return to the flour mixture for a second coat, pressing lightly so the crumbs adhere. Place finished tenders on a wire rack while you bread the rest.

For best adhesion and extra crunch, let the breaded tenders rest on the rack for 10 minutes before frying.

Pour about 1 cup of neutral oil into a heavy skillet (cast-iron or stainless) to reach roughly 1/2 inch depth. Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil — it should sizzle and brown steadily.

Fry the tenders in batches (do not overcrowd the pan). Cook 3–4 tenders at a time, turning once, until golden brown and cooked through, about 3–4 minutes per side (internal temperature should reach 165°F / 74°C). Adjust heat as needed to maintain ~350°F.

Use tongs to transfer cooked tenders to a paper towel-lined plate or a wire rack set over a baking sheet to drain. Let rest 2–3 minutes before serving.

Make the ranch

In a small bowl, whisk together 0.25 cups mayonnaise, 0.25 cups sour cream, 2 tbs buttermilk, 1 tbs chopped chives, 0.5 tsp dried dill, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp salt, 0.125 tsp black pepper, and 0.5 tbs lemon juice until smooth. Taste and adjust seasoning; add more buttermilk if you prefer a thinner consistency.

Transfer the ranch to a small serving ramekin. Serve alongside 3 chicken tenders per guest (from the 9 tenders this recipe yields three servings).