Buttermilk Chicken Tenders with Buttermilk Ranch Recipe
Crispy and flavorful Buttermilk Chicken Tenders air-fried to perfection and served with a creamy, tangy Buttermilk Ranch dipping sauce. This easy-to-make recipe features tender chicken marinated in buttermilk and seasoned with a blend of spices, then coated in a seasoned flour mixture and cooked in the air fryer for a healthier alternative to traditional fried chicken tenders.
- Prep Time: 1 hour 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Ingredients
Scale
Chicken Tenders
- 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)
Buttermilk Ranch
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 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)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Marinate the Chicken: In a large mixing bowl, combine 1 cup buttermilk and 1 teaspoon chicken bouillon powder, stirring to dissolve. Add the 1 1/2 pounds of chicken tenderloins, pushing them down so they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight, to tenderize and impart flavor.
- Preheat Air Fryer: Set your air fryer to 400°F (204°C) and allow it to preheat while you prepare the coating.
- Prepare the Breading: In a shallow bowl, whisk together 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, and 1/4 teaspoon cayenne pepper (if using). This mixture will provide the crispy, flavorful crust.
- Coat the Chicken: Remove the chicken tenderloins from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere a complete coating.
- Prepare Air Fryer Basket: Spray the air fryer basket liberally with cooking oil spray to prevent sticking. Arrange coated chicken in a single layer without overcrowding. Working in batches is recommended if needed.
- Spray the Chicken: Generously spritz the breaded chicken pieces with cooking spray to ensure a moist, crispy breading after cooking.
- Cook the Chicken: Air fry at 400°F for 12-14 minutes, flipping the chicken halfway through the cooking time and respraying the pieces with cooking spray. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safe consumption.
- Make the Buttermilk Ranch: In a small bowl or mason jar, combine 1/4 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons sour cream (or Greek yogurt), 1 tablespoon fresh dill (or 1 teaspoon dried dill), 1 tablespoon minced fresh chives, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix well and refrigerate until the flavors meld, adjusting salt to taste.
- Serve: Serve the hot, crispy chicken tenders immediately with the chilled Buttermilk Ranch sauce drizzled over or on the side for dipping.
Notes
- For best flavor and tenderness, marinate the chicken overnight in the buttermilk mixture.
- Do not overcrowd the air fryer basket to ensure even cooking and crispiness; cook in batches if necessary.
- To keep cooked chicken warm while frying batches, place them on a baking sheet in a warm oven set to 200°F (93°C).
- Fresh herbs in the ranch sauce provide the best flavor, but dried herbs can be substituted if needed.
- Shooting for an internal temperature of 165°F ensures safe and juicy chicken.
Keywords: buttermilk chicken tenders, air fryer chicken tenders, crispy chicken tenders, homemade ranch dressing, chicken recipe, easy chicken tenders
