Description
Succulent buttermilk-brined chicken tenders with a deep-golden ranch-seasoned crust. Juicy interiors meet shattering crunch, perfect for dinner or game-day snacks.
Ingredients
4 boneless, skinless chicken breasts, cut into 1/2-inch strips
1 cup buttermilk
1 cup all-purpose flour
2 tbsp dried parsley
1 tbsp garlic powder
1 tbsp onion powder
1 tsp dill weed
1 tsp coarse black pepper
3 tbsp vegetable oil (for frying)
Instructions
Whisk buttermilk in a bowl and mix in 1 tbsp flour to create a brine.
Soak chicken in the brine for 15-20 minutes.
In a separate bowl, combine remaining flour, parsley, garlic powder, onion powder, dill, black pepper, and 1 tbsp oil.
Dredge chicken strips in the seasoned flour, shake off excess, then refrigerate 10 minutes.
Heat oil in a deep skillet to 375°F (190°C). Fry tenders in batches 3-4 minutes per side until golden crisp. The second coating step ensures clouded flour adheres fully.
Notes
For best texture, cool oil between batches.
Use a digital thermometer for accurate frying.
Serve with cooled ranch dip (see related recipes).
Freeze breaded unbreaded chicken on a baking sheet before frying for convenience.
- Prep Time: 20
- Cook Time: 15
- Category: Meals
- Method: Frying
- Cuisine: American