Ranch Chicken Tenders Recipe

Chicken tenders: Tender cuts of chicken that are perfect for quick cooking.

Buttermilk: A tangy liquid that helps tenderize the chicken and adds flavor.

Ranch seasoning mix: A blend of herbs and spices that gives the chicken its distinctive ranch flavor.

Breadcrumbs: Used to create a crispy coating on the chicken tenders.

Garlic powder: Adds a savory depth of flavor to the breadcrumb mixture.

Onion powder: Enhances the overall taste with a hint of onion.

Paprika: Provides a mild heat and a rich color to the coating.

Salt: Essential for seasoning and bringing out the flavors.

Pepper: Adds a touch of heat and enhances the overall taste.

To ensure your chicken tenders are extra crispy, try using a wire rack on top of your baking sheet. This allows hot air to circulate around the chicken, making it crispy on all sides without needing to flip them halfway through baking.

• chicken tenders - Substitute with chicken breast strips: Chicken breast strips can be cut to the same size and will cook similarly to tenders.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• ranch seasoning mix - Substitute with homemade ranch seasoning: Combine dried parsley, dill, chives, garlic powder, onion powder, salt, and pepper to replicate the flavor of a ranch seasoning mix.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs offer a lighter, crispier texture compared to regular breadcrumbs.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can add a similar flavor profile, though they may alter the texture slightly.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and texture.

• pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile compared to black pepper.

• Allow the chicken tenders to cool completely before storing. This prevents condensation, which can make the coating soggy.

• For refrigeration:

  • Place the cooled chicken tenders in an airtight container or wrap them tightly with plastic wrap.
  • Store in the refrigerator for up to 3-4 days.
  • To reheat, preheat your oven to 350°F (175°C). Place the tenders on a baking sheet and heat for about 10-15 minutes or until warmed through. This helps maintain their crispy texture.

• For freezing:

  • Arrange the cooled chicken tenders in a single layer on a baking sheet lined with parchment paper.
  • Freeze for 1-2 hours or until the tenders are solid. This prevents them from sticking together.
  • Transfer the frozen tenders to a freezer-safe bag or container. Label with the date for reference.
  • Store in the freezer for up to 2-3 months.
  • To reheat from frozen, preheat your oven to 375°F (190°C). Place the tenders on a baking sheet and bake for 20-25 minutes or until heated through and crispy.

• For an extra burst of flavor, consider serving the reheated chicken tenders with a side of ranch dressing or a squeeze of lemon juice.

• If you prefer a quicker reheating method, you can use an air fryer. Preheat the air fryer to 350°F (175°C) and cook the tenders for 5-7 minutes or until hot and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken tenders on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the crispiness of the breadcrumbs.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy. This is a quick and efficient way to reheat while keeping the chicken crunchy.

• Skillet Method: Heat a small amount of olive oil or butter in a skillet over medium heat. Add the chicken tenders and cook for about 3-4 minutes on each side, or until they are heated through. This method adds a bit of extra flavor and ensures a crispy exterior.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through. This is the quickest method but may result in a less crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken tenders on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and crispy. This method is great for small batches and retains the breadcrumb crunch.

• Oven: Used to bake the chicken tenders at a consistent temperature of 400°F (200°C).

• Mixing bowl: Needed to combine the buttermilk and ranch seasoning mix, and to marinate the chicken tenders.

• Another mixing bowl: Used to mix the breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

• Baking sheet: Essential for placing the coated chicken tenders on for baking.

• Measuring cups: Used to measure out the buttermilk and breadcrumbs accurately.

• Measuring spoons: Needed to measure the garlic powder, onion powder, paprika, salt, and pepper.

• Tongs: Useful for handling the chicken tenders when coating them with the breadcrumb mixture.

• Whisk: Helps to mix the buttermilk and ranch seasoning mix thoroughly.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Cooling rack: Optional, but can be used to let the chicken tenders cool slightly after baking.

Marinate in advance: Prepare the chicken tenders and marinate them in the buttermilk and ranch seasoning mix the night before. This will save you time on the day of cooking.

Use pre-seasoned breadcrumbs: Buy pre-seasoned breadcrumbs to skip the step of mixing garlic powder, onion powder, and paprika.

Line your baking sheet: Use parchment paper or a silicone baking mat to line your baking sheet. This makes cleanup quicker and easier.

Batch cooking: Double the recipe and freeze half of the chicken tenders after coating them. You can bake them directly from the freezer next time.