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To make delicious Ranch Chicken Tenders, you will need the following: - 1 lb chicken tenders - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 packet ranch seasoning mix (about 1 oz) - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Oil for frying (canola or vegetable oil) - Fresh parsley, chopped (for garnish) If you don’t have some ingredients, here are some easy swaps: - Buttermilk: You can mix milk with vinegar or lemon juice. Let it sit for 5 minutes to thicken. - All-purpose flour: You can use whole wheat flour for a healthier option. - Cornmeal: Try using breadcrumbs or crushed crackers for a different texture. - Ranch seasoning: If you don't have ranch seasoning, use a mix of dried herbs like dill, parsley, and onion powder. Each serving of Ranch Chicken Tenders contains: - Calories: 400 - Protein: 30g - Carbohydrates: 45g - Fat: 15g - Fiber: 2g This meal provides a good balance of protein and carbs, making it a filling choice for dinner. Start by taking your chicken tenders. Place them in a bowl. Pour one cup of buttermilk over the chicken. Make sure every piece is covered well. This helps keep the chicken juicy. Cover the bowl and place it in the fridge for at least 30 minutes. This marinating time is key to flavor. While the chicken marinates, you can make the breading. In a separate bowl, mix the following: - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 packet ranch seasoning mix (about 1 oz) - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Stir this mixture until it is evenly combined. This blend gives a crunchy and tasty outer layer. After marinating, take the chicken from the fridge. Let excess buttermilk drip off. Next, dredge each tender in the breading mixture. Press the breading firmly on the chicken. This helps it stick better. Now, heat oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/2 inch deep. Once the oil is hot, carefully place the breaded tenders in the pan. Don’t overcrowd them. Cook each side for 4-5 minutes. You want them golden brown and cooked through. Make sure the internal temperature reaches 165°F. When done, move the tenders to a paper towel-lined plate. This helps drain any extra oil. Garnish with fresh chopped parsley before serving. Enjoy this delicious meal! For the full recipe, check below. To fry chicken tenders well, use the right oil. I recommend canola or vegetable oil. Make sure the oil is hot enough before adding the chicken. A good test is to drop a little breading in the oil. If it sizzles, it's ready! Fry in batches to avoid crowding the pan. This keeps the oil hot and helps the chicken get crispy. Always check the internal temperature. It should reach 165°F for safe eating. Ranch chicken tenders shine with tasty dips. My top pick is classic ranch dressing. It complements the flavors perfectly. You could also try honey mustard for a sweet twist. Barbecue sauce adds a smoky flavor. If you want heat, go for spicy sriracha mayo. Each sauce brings out different flavors, so feel free to mix it up! Serve your ranch chicken tenders hot and crispy. They look great on a wooden platter. Add fresh parsley for color. Pair them with crunchy carrot and celery sticks. A side of fries also works well. If you want something lighter, a fresh salad is perfect. For drinks, try lemonade or iced tea. These pair nicely with the meal and keep it fun. {{image_2}} Baked Ranch Chicken Tenders offer a healthier twist on the classic recipe. Instead of frying, you bake them in the oven. This method cuts down on oil and fat. To make these, follow the same steps for marinating and breading. Preheat your oven to 425°F. Place the breaded tenders on a baking sheet lined with parchment paper. Spray them lightly with cooking spray for a crisp finish. Bake for 20-25 minutes, flipping halfway through. They will turn golden and crunchy without frying. If you love heat, try Spicy Ranch Chicken Tenders. You can add a kick by mixing in cayenne pepper or hot sauce with the ranch seasoning. Adjust the amount based on your spice tolerance. After marinating the chicken, coat it with the spicy breading. Cook them the same way as the classic version. Serve these spicy tenders with a cooling dip, like yogurt or sour cream. Using an air fryer gives you crispy Ranch Chicken Tenders with less oil. Just season and coat the chicken as usual. Preheat your air fryer to 400°F. Place the tenders in a single layer in the basket. Cook for about 10-12 minutes, flipping halfway. They should be golden and fully cooked. This method saves time and keeps your kitchen clean. Enjoy the same great taste with a fraction of the oil. You can find the Full Recipe for these delicious variations and more tips! After you finish your meal, let the chicken tenders cool down. Place them in an airtight container. This keeps them fresh. Store the container in the fridge. Your Ranch Chicken Tenders will stay good for about 3 to 4 days. To enjoy your leftovers, reheat them in the oven. Preheat the oven to 375°F. Place the tenders on a baking sheet. Bake for about 10-15 minutes. This helps them stay crispy. You can also use an air fryer. Set it to 375°F and cook for about 5-7 minutes. If you want to save some for later, freezing is a great option. First, let the cooked tenders cool completely. Then, wrap each one in plastic wrap. Place them in a freezer bag, squeezing out as much air as possible. They can last up to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before reheating. Try not to refreeze them after thawing. For the full recipe, check out the detailed instructions above. Ranch Chicken Tenders stay fresh for about 3 to 4 days in the fridge. Store them in an airtight container to keep them from drying out. Before eating leftovers, check for any off smells or changes in color. Yes, you can use frozen chicken tenders! Thaw them first in the fridge. This helps them cook evenly. If you use frozen tenders, the cooking time may be a bit longer. Always check that they reach an internal temperature of 165°F. Ranch Chicken Tenders pair well with many sides. Here are a few ideas: - Fresh carrot sticks - Crispy celery sticks - A side salad with ranch dressing - French fries or sweet potato fries - Macaroni and cheese for a fun twist These sides add color and flavor to your meal. They also make it easy to enjoy a balanced dinner. For more ideas, check the Full Recipe. You learned about making Ranch Chicken Tenders, from ingredients to cooking tips. I covered substitutes, nutrition facts, and different cooking methods. Remember to try the variations for added flavor. Store extras properly and reheat for crispiness. This dish can satisfy any meal or snack. By following these steps, you can enjoy your own tasty Ranch Chicken Tenders anytime you crave them. Happy cooking!

Ranch Chicken Tenders

Get ready to spice up your dinner with Zesty Ranch Chicken Tenders! This delicious recipe combines juicy chicken with a flavorful buttermilk marinade and a crispy ranch seasoning breading. Perfect for family meals or party snacks, learn how to make these tender bites that are sure to impress. Click through for the full recipe and serving tips that will make your meal unforgettable!
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Ingredients
  

1 lb chicken tenders

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 packet ranch seasoning mix (about 1 oz)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying (canola or vegetable oil)

Fresh parsley, chopped (for garnish)

Instructions
 

In a bowl, combine the chicken tenders with the buttermilk. Ensure the chicken is well-coated. Cover and refrigerate for at least 30 minutes to marinate.

    In another bowl, mix together the flour, cornmeal, ranch seasoning, garlic powder, paprika, salt, and pepper. This will be your breading mixture.

      Heat oil in a large skillet over medium-high heat, enough to cover the bottom of the pan (about 1/2 inch deep).

        Remove the chicken tenders from the buttermilk, allowing excess to drip off. Dredge each tender in the breading mixture, pressing firmly to ensure a good coating.

          Carefully place the breaded tenders in the hot oil, cooking in batches if necessary. Don’t overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).

            Once cooked, transfer the tenders to a paper towel-lined plate to drain any excess oil.

              Garnish with fresh chopped parsley before serving.

                Prep Time: 30 min | Total Time: 1 hr | Servings: 4

                  - Presentation Tips: Serve the chicken tenders on a rustic wooden platter with a side of ranch dip and a few sprigs of fresh parsley for a pop of color. Pair with carrot and celery sticks for added crunch!