Hand-battered Chicken Tenders Recipe
Served with your choice of house-made ranch.
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Ingredients
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Chicken Tenders
House-made Ranch Dressing
Method
Preparing the Chicken Tenders
- 1
Marinate the Chicken
In a large bowl, combine buttermilk and egg. Whisk until well blended. Add the chicken breast fillets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight for best flavor.
- 2
Prepare the Battering Mix
In another bowl, mix together flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Set aside.
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Battering and Frying
- 4
Batter the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring each tender is well-coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the battered chicken tenders into the hot oil in batches. Fry for about 5-7 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Drain and Keep Warm
Once cooked, remove the chicken tenders from the oil and place them on a plate lined with paper towels to drain excess oil. Keep warm in an oven set to low heat while you fry the remaining tenders.
Making the House-made Ranch Dressing
- 7
Mix the Ranch Ingredients
In a bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, black pepper, and chopped parsley. Whisk until smooth and well blended.
- 8
Chill the Dressing
Cover the ranch dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving
- 9
Plate the Chicken Tenders
Serve the hand-battered chicken tenders hot, accompanied by a side of the house-made ranch dressing for dipping.
