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Ingredients:
1 lb (450g) chicken tenders or boneless, skinless chicken breasts cut into strips
1 cup buttermilk
1 packet (1 oz) ranch seasoning mix
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
2 eggs
2 tablespoons water
Vegetable oil (for frying)
Ranch dressing (for serving, optional)
Directions:
Marinate the Chicken:
In a large bowl, combine the buttermilk and half of the ranch seasoning mix. Add the chicken tenders and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra flavor.
Prepare the Breading:
In a shallow dish, mix together the flour, cornmeal, garlic powder, smoked paprika, salt, black pepper, onion powder, and the remaining ranch seasoning mix. In another shallow dish, whisk the eggs with water until smooth.
Bread the Chicken:
Remove the chicken tenders from the buttermilk marinade, letting the excess drip off. Dip each piece first into the flour mixture, then into the egg mixture, and finally back into the flour mixture, pressing gently to adhere.
Fry the Chicken:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (about 350°F or 175°C), fry the chicken tenders in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Drain and Serve:
Remove the chicken tenders from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with ranch dressing or your favorite dipping sauce.
Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour | Kcal: 350 kcal per serving | Servings: 4 servings
