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Ingredients
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For the Marinade
For the Chicken
For the Caviar-Ranch Sauce
Finishing
Method
For the Marinade
In a medium bowl whisk together 2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1 teaspoon black pepper until homogenous.
Reserve about 1/4 cup of the marinade in a small bowl for later use if you want to brush the tenders before frying (optional).
For the Chicken
Trim any silver skin from 1 lb chicken tenderloins and pat them dry with paper towels. Place the tenders in a shallow container or zip-top bag.
Pour the buttermilk marinade over the tenders, pressing to submerge. Cover and refrigerate for at least 2 hours and up to 12 hours. Longer gives more flavor and tenderness.
Prepare the Dredge
About 30 minutes before frying, whisk together 1 1/2 cups all-purpose flour and 1/4 cup cornstarch in a large shallow bowl. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1/2 teaspoon dried oregano, 1 teaspoon garlic powder, 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper until evenly distributed.
Remove the tenders from the refrigerator. Set up a breading station: marinated tenders, seasoned flour mixture, and a wire rack for resting the breaded tenders. Let the tenders sit at room temperature for 10–15 minutes while you heat the oil.
Heat 3 to 4 cups neutral oil in a heavy, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer — maintaining 340–350°F while frying yields crisp, fully cooked tenders.
Working in batches to avoid crowding, lift each tender from the marinade allowing excess to drip off, then press firmly into the flour mixture coating completely. For an extra crunchy layer, dip the floured tender briefly back into the reserved marinade or the small reserve, then re-dredge in the flour to double-coat.
Shake off excess flour and place the breaded tenders on the wire rack. Let them rest 5 minutes to set the crust.
Fry the tenders in batches 3–4 at a time (depending on pot size) for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F; adjust heat as needed.
Use a slotted spoon or spider to transfer cooked tenders to a paper towel–lined baking sheet or wire rack. Keep warm in a 200°F (95°C) oven while finishing remaining batches.
For the Caviar-Ranch Sauce
While the tenders marinate or fry, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 tablespoon finely chopped fresh chives, 1 teaspoon dill pickle brine, 1 teaspoon fresh lemon juice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
Whisk until smooth and adjust thickness with an extra teaspoon of buttermilk if needed. Taste and adjust seasoning—add a pinch more salt or lemon if desired.
Gently fold in 2 tablespoons caviar just before serving. Stir delicately to keep some pearls intact for texture and visual appeal.
Finishing & Serving
Arrange warm chicken tenders on a platter. Spoon small dollops of Caviar-Ranch alongside or serve the sauce in a shallow bowl for dipping.