Best Crispy Chicken Tenders

Are you craving some mouthwatering chicken tenders with a crispy, golden-brown exterior and tender, juicy meat inside? Look no further! In this recipe, I’ll show you how to make the crispiest chicken tenders paired with a delightful homemade ranch sauce. These tasty treats are perfect for family dinners, gatherings with friends, or even a fun night of cooking with the kids. Let’s get started!

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You think @trishapaytas will make these? Hot crispy chicken tenders with ranch dressing! SO GOOD! Make it! #crispychicken #hotchicken #tenders #homemaderanch @franksredhot @Hidden Valley Ranch

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Crispiest Chicken Tenders with Homemade Ranch

Melissa Jo

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Ingredients

  

• 4 chicken breasts

Marinade:

• 1 cup of buttermilk
• 1/4 cup of Frank’s Hot Sauce
• About 7 shakes of Cholula hot sauce
• 1 tsp of Tony’s Creole seasoning

Breading Mixture:

• 2 cups of all-purpose flour
• 2 tbsp of baking powder
• 1 tbsp of Tony’s Creole seasoning

Egg Wash:

• 3 large eggs
• 1/2 tsp of cracked black pepper
• 1/2 tsp of garlic powder
• 1/2 tsp of paprika
• Canola or vegetable oil for frying

Homemade Ranch Sauce:

• 1 cup of buttermilk
• 1 cup of mayonnaise
• 1 packet of Hidden Valley seasoning mix

Instructions

 

Prepare the Chicken:

• Start by cutting the chicken breasts into about 3-4 strips each, ensuring they are of similar size for even cooking.
• In a large mixing bowl, combine the buttermilk, Frank’s Hot Sauce, Cholula hot sauce, and Tony’s Creole seasoning to make the marinade.
• Place the chicken strips into the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes or, for best results, leave them marinating overnight.

Set Up the Breading Station:

• In separate shallow dishes, prepare the breading mixture and the egg wash.
• For the breading mixture, whisk together the flour, baking powder, and Tony’s Creole seasoning until well combined.
• In another dish, whisk together the eggs, cracked black pepper, garlic powder, and paprika to make the egg wash.

Bread the Chicken Tenders:

• Remove a chicken strip from the marinade, allowing any excess marinade to drip off.
• Coat the chicken strip in the flour mixture, shaking off any excess.
• Dip the chicken strip into the egg wash, allowing any excess to drip off.
• Return the chicken strip to the flour mixture for a second coating, ensuring it is fully coated.
• Place the breaded chicken strip on a baking sheet lined with a rack. Repeat this process for all the chicken strips.

Frying the Chicken Tenders:

• In a large skillet with high sides, heat enough canola or vegetable oil over medium-high heat until it reaches a frying temperature of around 350°F (175°C).
• Carefully add the coated chicken strips to the hot oil, ensuring not to overcrowd the pan to maintain optimal crispiness.
• Fry the chicken strips until they are golden and crispy on both sides and have reached the correct internal temperature (165°F (74°C).
• For best results, flip the strips about 2-3 times in intervals while frying to ensure even cooking.

Prepare the Homemade Ranch Sauce:

• In a small bowl, combine the buttermilk, mayonnaise, and Hidden Valley seasoning mix. Stir well until the seasoning mix is fully incorporated into the sauce.

Serve and Enjoy:

• Once the chicken tenders are done frying, transfer them to a paper towel-lined plate to absorb any excess oil.
• Serve the crispy chicken tenders alongside the delightful homemade ranch sauce for dipping.
• Now, sit back, relax, and enjoy the deliciousness of your homemade crispy chicken tenders with the tangy goodness of the ranch sauce.

Notes

• Use a kitchen thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
• To maintain the crispy texture, avoid stacking the fried chicken tenders on top of each other; instead, place them on a baking sheet in a single layer.
• My Go-To Pan for Frying, One Pot Meals, and almost 90% of my recipes:https://amzn.to/3DFZr7Q
  

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