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- Chicken: 1 lb chicken tenders - Marinade: 1 cup buttermilk, 1/4 cup ranch seasoning mix - Breading Components: 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 cup panko breadcrumbs - Buffalo Sauce and Ranch Dressing: 1 cup buffalo sauce (you can use store-bought or homemade) - Cooking oil: Enough for frying When choosing chicken tenders, I like to use fresh, high-quality cuts. They cook evenly and stay juicy. Buttermilk is key for marinating. It helps tenderize the chicken and adds flavor. The ranch seasoning mix gives a nice kick to the marinade. For the breading, I use a mix of flour and panko breadcrumbs. The panko makes the tenders extra crunchy. I add garlic powder, onion powder, smoked paprika, salt, and black pepper to the flour. These spices create a great flavor base. You can go for store-bought buffalo sauce or make your own. Homemade sauce can be simple, just mix hot sauce with butter. For a creamy touch, have ranch dressing on the side. This balance of flavors makes each bite a crispy and tasty treat. You can find the full recipe above to guide you through this delicious process! Marination is key to flavor. This step makes your chicken juicy and tasty. I mix buttermilk with ranch seasoning for the marinade. Buttermilk adds a nice tang and helps the chicken soak up flavors. For best results, marinate for at least one hour or overnight. This gives time for the chicken to absorb all the goodness. Next, I set up my breading station. I use two shallow dishes for easy coating. In the first dish, I mix flour with spices. Garlic powder, onion powder, smoked paprika, salt, and black pepper add great taste. In the second dish, I add panko breadcrumbs mixed with ranch seasoning. Panko gives that extra crunch we all love! Now it's time to coat the chicken. I take the marinated tenders out of the buttermilk. Let any extra liquid drip off. First, I dredge each tender in the flour mixture. Make sure to cover all sides. Next, I dip them back into the buttermilk. This helps the panko stick better. Finally, I roll the tenders in the panko mixture, pressing gently to secure the crumbs. This method ensures a thick, crunchy coating. For the complete recipe, check out the Full Recipe section. Oil temperature is key when frying. You want it hot, around 350°F. A cooking thermometer helps you check this. If the oil is too cold, the chicken will soak up oil and become greasy. Too hot, and the outside burns before the inside cooks. Always fry in small batches. Overcrowding the pan lowers the oil temperature. This can lead to uneven cooking and soggy tenders. Baking and frying both have their perks. Baking is healthier and easier but may not be as crispy. To bake, preheat your oven to 425°F. Place the breaded tenders on a baking sheet. Bake for 20-25 minutes, flipping halfway through. An air fryer is a great middle ground. It gives you crispy results with less oil. Set your air fryer to 400°F and cook for 10-12 minutes, shaking halfway through for even crisping. Want to kick up the flavor? Try adding cayenne or chili powder to the flour mix. This extra spice can really make the tenders pop! Pair your tenders with dips like blue cheese or extra ranch dressing. Fresh sides like carrot sticks or coleslaw balance the heat. For a fun twist, serve with sweet potato fries or cucumber salad for some crunch. Check out the Full Recipe for more ideas and details! {{image_4}} You can make buffalo ranch chicken tenders healthier. Use less oil for frying. Try baking them for a lighter dish. Substitute gluten-free flour for all-purpose flour. This change keeps the crunch while catering to gluten issues. You can also use yogurt as a marinade instead of buttermilk. This swap cuts calories and adds protein. Want to spice it up? Create a honey buffalo version. Just mix honey with your buffalo sauce for a sweet twist. You can also try garlic parmesan tenders. Mix grated parmesan with breadcrumbs and add garlic powder. For extra flavor, toss in fresh herbs like parsley or basil. You can adjust spices to fit your taste. This way, every bite gives a new flavor surprise. To keep your buffalo ranch chicken tenders fresh, store them in an airtight container. Make sure they cool down first. Place a paper towel at the bottom of the container. This helps absorb any moisture. Seal the container tightly and refrigerate them. They will stay good for up to three days. When it comes to reheating, I recommend using an oven. Preheat your oven to 375°F. Place the chicken tenders on a baking sheet. Bake for about 10-15 minutes. This helps keep them crispy. If you use a microwave, they may become soggy. If you must use the microwave, heat them in short bursts. Check often to avoid overcooking. To freeze your chicken tenders, let them cool completely. Wrap each tender in plastic wrap. Then place them in a freezer bag. Remove as much air as possible before sealing. These can be frozen for up to three months. When you want to eat them, move the tenders to the fridge to defrost overnight. For a quicker method, you can defrost them in the microwave on a low setting. Yes, you can. Marinating chicken tenders overnight adds great flavor. The longer they sit, the better they taste. The buttermilk helps to tenderize the meat, making it juicy. This process breaks down proteins and adds moisture. A longer marination time also allows the spices to soak in. This creates a deep flavor profile that makes every bite amazing. Making buffalo sauce is easy! Here’s a simple recipe: - Ingredients: - 1/2 cup hot sauce - 1/4 cup butter - 1 tablespoon vinegar - 1/4 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional) 1. Melt the butter in a small pan over low heat. 2. Stir in the hot sauce and vinegar. 3. Add the garlic powder and cayenne pepper. 4. Mix until well combined. 5. Adjust the spice level to your liking. Now you have homemade buffalo sauce ready for your chicken tenders! You can serve buffalo chicken tenders with many sides. Here are a few great options: - Coleslaw: It adds crunch and balances the heat. - Fries: Classic and loved by many. - Carrot and celery sticks: They add freshness and a nice crunch. - Mac and cheese: A creamy side that complements the spice. These sides will enhance your meal and make it even more enjoyable. Yes, you can use boneless chicken breasts. You'll need to cut them into strips. This will help them cook evenly. Adjust the cooking time as breasts may need a bit longer to cook through. Check the internal temperature to ensure they reach 165°F for safety. Boneless breasts can still be tasty and juicy if cooked right! Making buffalo chicken tenders is simple and fun. We covered key ingredients, like chicken, buttermilk, and spices. Marinating adds flavor, while panko gives that perfect crunch. I shared frying tips to ensure tender and juicy results. We explored healthier options and different flavor twists to try. To keep leftovers fresh, proper storage and reheating techniques are crucial. With these steps and tips, you can enjoy tasty chicken tenders any time. Dive in and have fun making your own unique version!

Buffalo Ranch Chicken Tenders

Get ready to spice up your dinner with these delicious buffalo ranch chicken tenders! Coated in a flavorful buttermilk mixture and crispy panko breadcrumbs, these tenders are tossed in a spicy buffalo sauce for the ultimate crunch. Perfect for game day or a family meal, this recipe is sure to impress. Click through to explore the full recipe and make your next meal unforgettable!
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Ingredients
  

1 lb chicken tenders

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs (for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1 cup buffalo sauce (store-bought or homemade)

1/4 cup ranch seasoning mix

Cooking oil for frying

Instructions
 

Marinate the Chicken: In a medium-sized bowl, mix the buttermilk with half of the ranch seasoning mix until well combined. Add the chicken tenders to the bowl and ensure each piece is thoroughly coated in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.

    Prepare the Breading Station: In two separate shallow dishes, create the breading setup. In the first dish, combine the all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and black pepper, stirring until evenly mixed. In the second dish, add the panko breadcrumbs along with the remaining ranch seasoning mix, ensuring they are well blended.

      Coat the Chicken: Remove the marinated chicken tenders from the buttermilk, allowing any excess liquid to drip off. Start by dredging each tender in the seasoned flour mixture, coating well. Next, dip the flour-coated tenders back into the buttermilk for a second coating, and finally, roll them in the breadcrumb mixture. Press down gently to secure the breadcrumbs onto the chicken.

        Fry the Chicken Tenders: In a large skillet, add enough cooking oil to cover the bottom by about 1/2 inch and heat over medium-high heat. Use a cooking thermometer to ensure the oil reaches around 350°F. Once hot, carefully place a few chicken tenders in the skillet (do not overcrowd the pan) and fry for about 4-5 minutes on each side, or until they are golden brown and completely cooked through. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

          Toss with Buffalo Sauce: In a large mixing bowl, add the freshly fried chicken tenders and pour the buffalo sauce over them. Toss gently but thoroughly to ensure each tender is evenly coated in the spicy sauce.

            Serve: Arrange your buffalo ranch chicken tenders on a decorative platter. For an extra touch, drizzle additional ranch dressing over the top and serve alongside fresh celery sticks and a small bowl of buffalo sauce for dipping.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                - Presentation Tips: For an appealing display, serve the tenders on a rustic wooden board, garnishing with sprigs of fresh parsley. Accompany the board with vibrant carrot and celery sticks, which add color and crunch, enhancing the overall visual appeal of the dish.