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To make Buffalo Ranch Chicken Tenders, we need fresh and simple ingredients. Here’s what you will need: - 1 lb chicken tenders - 1 cup buttermilk - 1 cup all-purpose flour - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon 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 Each ingredient plays a key role in building flavor and texture. The chicken tends to soak up the buttermilk, which makes it juicy. The flour and breadcrumbs create a crunchy outer layer. The spices add depth and zing to each bite. I like to use panko breadcrumbs because they give the tenders an extra crunch. You can buy buffalo sauce or make your own. The ranch seasoning mix adds a creamy twist that balances the heat from the buffalo sauce. Keep these ingredients handy as they are vital for this crispy and flavorful dish. For the full recipe, refer to the instructions below. To start, combine 1 cup of buttermilk with 1/4 cup of ranch seasoning mix in a bowl. This mixture adds flavor and keeps the chicken juicy. Next, add 1 pound of chicken tenders to the bowl. Make sure they are well coated. Cover the bowl and place it in the fridge for at least 1 hour. For the best taste, marinate overnight. Now, set up your breading station. In one shallow dish, mix 1 cup of all-purpose flour with 1 teaspoon each of garlic powder, onion powder, paprika, salt, and black pepper. This blend gives the chicken a nice flavor. In another dish, combine 1 cup of breadcrumbs with the remaining ranch seasoning mix. Using panko breadcrumbs will give you that extra crunch! After marinating, take the chicken tenders from the fridge. Let the excess buttermilk drip off. First, dredge each tender in the seasoned flour. Then, dip it back into the buttermilk. Finally, coat it in the breadcrumb mixture. Press firmly so the crumbs stick well. In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat. The oil should be hot, around 350°F. Carefully add a few chicken tenders at a time. Avoid overcrowding the pan. Fry each tender for about 4-5 minutes on each side, or until they turn golden brown. Once done, drain them on paper towels to absorb excess oil. In a large bowl, combine the hot fried chicken tenders with 1 cup of buffalo sauce. Gently toss them to ensure every piece is coated in that spicy goodness. Arrange the buffalo ranch chicken tenders on a platter. For a fun touch, drizzle extra ranch dressing on top. Serve with celery sticks and some buffalo sauce on the side for dipping. This will make for a colorful and tasty presentation! For a complete guide, check out the Full Recipe. To make your chicken tenders extra crunchy, focus on the breading. It needs to coat evenly. This helps every bite have that satisfying crunch. I suggest using panko breadcrumbs instead of regular ones. Panko gives a light and airy texture that makes the tenders even more delicious. The temperature of your cooking oil matters a lot. If it's too cold, the chicken will soak up oil and become greasy. If it's too hot, the outside will burn before the inside cooks. To test if your oil is ready, drop a small piece of bread into it. If it sizzles and browns in about 60 seconds, your oil is just right. Aim for 350°F for the best results. Buffalo ranch chicken tenders taste great with celery sticks and ranch dressing. The coolness of the ranch balances the spicy buffalo sauce. You can also serve them with other dips like blue cheese or a spicy mayo. For sides, consider crispy fries or a fresh salad to complete your meal. {{image_2}} Want more heat? Add extra hot sauce to the buffalo sauce. You can adjust the spice level to your liking. Mix in a tablespoon or two of hot sauce before tossing the cooked chicken. This gives the tenders a bold, fiery kick. If you're feeling adventurous, try different hot sauces. Each brand has its own flavor profile, so experiment! For a healthier option, you can bake the chicken tenders. Preheat your oven to 400°F. After coating the chicken, place them on a baking sheet lined with parchment paper. Lightly spray the tenders with cooking oil. Bake for 20-25 minutes or until they are golden brown and cooked through. Flip them halfway for even cooking. This method keeps the tenders crispy without frying. If you need a gluten-free dish, substitute the all-purpose flour and breadcrumbs. Use almond flour or gluten-free flour as a one-to-one swap. For breadcrumbs, look for gluten-free panko or crush gluten-free crackers. These swaps will keep your tenders crispy and delicious without gluten. Enjoy the same great taste with these simple changes. For the full recipe, check the section above. To store chicken tenders properly, let them cool first. Place them in an airtight container. Make sure to separate layers with parchment paper. This helps keep them fresh. Store the container in the fridge. The tenders will last for 3 to 4 days. For best taste, eat them sooner rather than later. For the best texture, reheat chicken tenders in the oven. Preheat your oven to 375°F. Place tenders on a baking sheet. Heat for about 10 to 15 minutes. Check if they are warm throughout. You can also use an air fryer. This method keeps them crispy. Just heat at 350°F for about 5 to 7 minutes. To freeze chicken tenders, first, let them cool completely. Wrap each tender in plastic wrap. Then, place wrapped tenders in a freezer bag. Squeeze out as much air as possible. This prevents freezer burn. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating. Enjoy the great taste of buffalo ranch chicken tenders anytime! For the complete cooking process, check the Full Recipe. Yes, you can use frozen chicken tenders. Just remember to thaw them first. Thawing helps the chicken cook evenly. You can use the same steps as with fresh chicken. However, cook time may vary slightly. Check that the tenders reach an internal temperature of 165°F for safety. If you don’t have buttermilk, don’t worry! You can easily make a substitute. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens. This will mimic the tangy flavor of buttermilk. You can also use plain yogurt or sour cream thinned with a bit of water. To make the dish milder, reduce the buffalo sauce. You can also mix in a little extra ranch dressing. This cuts the heat while keeping great flavor. For even less spice, consider using a mild hot sauce or skipping it altogether. Your kids will enjoy a tasty meal without the kick! You’ve learned how to make delicious buffalo ranch chicken tenders. We discussed the key ingredients, step-by-step instructions, and helpful tips. With these guidelines, you can achieve crispy, flavorful tenders that everyone will love. Remember, you can customize this recipe to suit your tastes. Whether you prefer spicy or want a healthier option, there’s a way to make it work. Enjoy cooking and sharing your tasty creations with friends and family!

Buffalo Ranch Chicken Tenders

Satisfy your cravings with these delicious Buffalo Ranch Chicken Tenders! Perfectly marinated and crispy, these tenders are tossed in a zesty buffalo sauce that packs a flavorful punch. Learn the easy steps to create this mouthwatering dish that will impress your family or guests. Ready to spice up your meal?Enjoy tender, crunchy goodness in every bite!
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Ingredients
  

1 lb chicken tenders

1 cup buttermilk

1 cup all-purpose flour

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon 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 bowl, combine the buttermilk with half of the ranch seasoning mix. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

    Prepare the Breading Station: In two separate shallow dishes, mix the flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, combine the breadcrumbs with the remaining ranch seasoning mix.

      Coat the Chicken: Remove chicken tenders from the buttermilk, allowing excess to drip off. First, dredge each tender in the seasoned flour, then dip back into the buttermilk, followed by coating them in the breadcrumb mixture. Press firmly to ensure the breadcrumbs adhere well to the chicken.

        Fry the Chicken Tenders: In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat. Once the oil is hot (around 350°F), carefully add a few chicken tenders at a time to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels to remove excess oil.

          Toss with Buffalo Sauce: In a large bowl, combine the hot fried chicken tenders with buffalo sauce, tossing gently to coat them evenly.

            Serve: Arrange the buffalo ranch chicken tenders on a platter. Drizzle extra ranch dressing on top and serve with celery sticks and additional buffalo sauce on the side for dipping.

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

                - Presentation Tips: Serve the tenders on a rustic wooden board, garnished with fresh parsley and a side of colorful carrot and celery sticks for a vibrant look.