Introduction

These Buttermilk Chicken Tenders are tender, flavorful, and perfectly crispy thanks to a buttermilk marinade and a seasoned breading. Served with a creamy homemade Buttermilk Ranch, they make a delicious meal that’s easy to prepare, especially using an air fryer.

A crispy golden brown fried chicken tender is held by a woman's hand as it is dipped into a small round white bowl filled with creamy white ranch sauce dotted with green herbs. The chicken tender has a crunchy texture with irregular edges and is coated with sauce dripping down its side. The bowl sits on a large white plate that also holds more fried chicken tenders, some covered with ranch sauce. In the background, there is a pile of golden yellow French fries with bits of white ranch sauce on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds chicken tenderloins
1 cup buttermilk
1 teaspoon chicken bouillon powder
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1/4 cup mayonnaise
1/4 cup buttermilk (for ranch)
2 tablespoons sour cream (or Greek yogurt)
1 tablespoon fresh dill (or 1 teaspoon dried dill)
1 tablespoon fresh minced chives
1/2 teaspoon dried parsley
1/2 teaspoon salt (more to taste, for ranch)
1/2 teaspoon garlic powder (for ranch)
1/2 teaspoon onion powder (for ranch)

Instructions

Step 1: In a large mixing bowl, combine the buttermilk and chicken bouillon powder. Add the chicken tenderloins, pressing them down to fully submerge. Cover and refrigerate for at least 1 hour or overnight for best flavor and tenderness.
Step 2: Preheat your air fryer to 400°F.
Step 3: In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper if using.
Step 4: Remove the chicken from the buttermilk mixture, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to coat evenly.
Step 5: Lightly spray the air fryer basket with cooking spray. Arrange the breaded chicken in a single layer without overcrowding. You may need to cook in batches.
Step 6: Generously spritz the coated chicken with cooking spray. This helps create a crispy, non-dry crust.
Step 7: Cook at 400°F for 12-14 minutes, flipping the chicken halfway through and respraying with cooking spray. Ensure chicken reaches an internal temperature of 165°F for safety.
Step 8: While the chicken cooks, prepare the ranch by mixing mayonnaise, buttermilk, sour cream, dill, chives, dried parsley, salt, garlic powder, and onion powder in a small bowl or mason jar. Chill until ready to serve.
Step 9: Serve the crispy chicken tenders immediately with the buttermilk ranch either drizzled on top or on the side for dipping.

Tips & Variations

For extra crispy tenders, let the breaded chicken rest for 10 minutes before air frying to help the coating adhere better.
Substitute Greek yogurt for sour cream in the ranch for a tangier, thicker dip.
If you don’t have an air fryer, bake the chicken on a wire rack over a baking sheet at 425°F for 20-25 minutes, flipping halfway through.
Adjust cayenne pepper according to your spice preference or omit for a milder flavor.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5 minutes to restore crispiness. Keep the ranch dressing refrigerated and consume within 4 days for the best flavor and freshness.

How to Serve

The image shows several golden brown crispy fried chicken tenders arranged on a cooling rack. Each tender has a rough, crunchy texture with some darker charred spots. A spoon is pouring thick white sauce with flecks of green herbs over the top of one chicken tender in the foreground, creating a smooth layer that drips slightly down the sides. Behind the tenders is a white bowl filled with more of the creamy sauce, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken for longer than overnight?

Yes, you can marinate the chicken for up to 24 hours. Beyond that, the texture might become too soft due to the acidity in the buttermilk.

Is it possible to make the dish gluten-free?

Absolutely. Use gluten-free all-purpose flour and cornstarch to keep the breading crisp while making the recipe suitable for gluten-sensitive diets.