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Crispy Ranch Chicken Tenders Recipe
Ben Carraoli

Crispy Ranch Chicken Tenders Recipe

I’ve always been a huge fan of fried chicken, but making restaurant-style tenders at home is a game-changer. I recently tried this Crispy Ranch Chicken Tenders recipe, and let me tell you—it’s an absolute winner! The chicken is juicy inside with a golden, crunchy coating that’s perfectly seasoned.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken tenderloins – choose fresh tenders for best texture.
  • 2 cups buttermilk – adds tang and helps tenderize the chicken.
  • 2 cups all-purpose flour – ensures a crispy golden coating.
  • 1 packet Buttermilk Ranch Dressing Seasoning Mix – gives your chicken that iconic Ranch flavor.
  • 1 teaspoon coarse ground black pepper – adds a gentle heat and depth.
  • 1 teaspoon dried parsley – optional for a pop of color and mild herbiness.
  • Canola or peanut oil – for frying; these oils withstand high heat well.

Method
 

  1. Start by placing the chicken tenderloins in a large bowl and cover them with buttermilk. Make sure each piece is fully coated and separated. This soaking step keeps the chicken moist and helps the seasoning stick better.
  2. Mix the flour, ranch seasoning, black pepper, and parsley in a shallow bowl. Dredge each tender in the mixture, pressing the coating gently into the chicken. Place coated tenders on a wire rack for a few minutes; letting them rest makes the coating extra crispy when fried.
  3. Heat oil in your skillet or fryer to 375°F. Fry the tenders in batches for 5-8 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil, then serve immediately.

Notes

  • I like to pat my chicken dry before soaking; it helps the coating stick perfectly.
  • I always use fresh flour and seasoning; old spices can make the coating taste flat.
  • I found that letting the coated chicken rest briefly before frying makes the crunch next-level.
  • I avoid overcrowding the pan; giving each tender space ensures even cooking.