These Dill Pickle Ranch Chicken Tenders are a fun twist on a classic dish! They’re juicy, crunchy, and have a zesty pickle flavor that makes each bite exciting.
Pair them with your favorite dipping sauce, and you might just start a chicken tender party at home! Trust me, everyone will be asking for seconds. 😄
I love making these for a quick weeknight dinner or as a tasty snack. They are so easy to whip up, and the pickle flavor really stands out—a delicious surprise!
Key Ingredients & Substitutions
Chicken Tenders: These are the star of the dish! If you can’t find tenders, you can cut chicken breasts into strips. Some folks even use thighs for a juicier option.
Buttermilk: It adds that nice tang and tenderness to the chicken. If you’re out of buttermilk, mix 1 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Dill Pickle Juice: This is a key player for flavor! If you don’t have pickle juice, try a splash of vinegar or lemon juice for that tangy kick.
Ranch Seasoning Mix: Ranch seasoning gives the chicken tons of flavor. If you’re looking for alternatives, try Italian seasoning or homemade herb blend with dill, parsley, and garlic.
Crushed Cornflakes or Panko: Both add crunch. Cornflakes are great for a classic, crispy texture, while panko breadcrumbs are lighter and airier. Either one works well, or go half and half for variety!
How Do I Ensure Perfectly Fried Chicken Tenders?
Frying can be tricky, but here’s how to get those chicken tenders crispy and delicious:
- Start with the oil hot enough—around 350°F (175°C). If you don’t have a thermometer, drop a small piece of bread in; it should sizzle and brown nicely.
- Don’t overcrowd the pan; fry in batches! This keeps the temperature steady and ensures a nice color.
- Let the excess marinade drip off before coating. Press the coating on firmly so it sticks well during frying.
- Fry each side for 4-5 minutes until golden brown and check the internal temperature with a meat thermometer—it should be 165°F (74°C).
Follow these tips, and you’ll have chicken tenders that are crispy on the outside and juicy on the inside!
How to Make Dill Pickle Ranch Chicken Tenders
Ingredients You’ll Need:
For the Chicken Tenders:
- 1 lb chicken tenders
- 1 cup buttermilk
- 1/2 cup dill pickle juice
- 1 cup all-purpose flour
- 1 cup crushed cornflakes or panko breadcrumbs
- 1 packet ranch seasoning mix (about 1 oz)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
- Fresh dill and parsley, chopped (for garnish)
- Dill pickle slices, for serving
For the Dill Pickle Ranch Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp dill pickle juice
- 1 tsp dried dill or 1 tbsp fresh dill, finely chopped
- 1 tsp ranch seasoning mix
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of prep time and requires a marinating period of 1-3 hours, making the total time around 1 hour and 15 minutes to 3 hours and 15 minutes (depending on how long you decide to marinate). The frying itself will only take about 15-20 minutes. Get ready for some crunch!
Step-by-Step Instructions:
1. Marinating the Chicken:
In a medium bowl, combine the buttermilk and dill pickle juice. Soak the chicken tenders in this mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour (and up to 3 hours for best flavor). This marinade makes the chicken juicy and flavorful!
2. Prepare the Coating:
While the chicken is marinating, in another bowl, mix together the flour, crushed cornflakes (or panko), ranch seasoning mix, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well until all the ingredients are evenly combined. This will be the crispy coating for your tenders.
3. Dredging the Tenders:
Once the chicken has marinated, take it out and let the excess liquid drip off. Take each chicken tender and dredge it in the seasoned flour mixture, making sure to press firmly so the coating sticks well. Set the coated tenders aside on a plate or tray.
4. Heating the Oil:
In a deep skillet or frying pan, heat about 1 to 1.5 inches of vegetable oil over medium heat. Keep an eye on the temperature using a thermometer, aiming for around 350°F (175°C). If you don’t have a thermometer, drop a small piece of bread in; it should sizzle and brown nicely.
5. Frying the Tenders:
Carefully place the coated chicken tenders in the hot oil, frying them in batches to avoid overcrowding the pan. Cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through (an internal temperature of 165°F or 74°C). It’s best to work in batches to keep the oil temperature consistent.
6. Draining the Oil:
Once fried, transfer the chicken tenders to a plate lined with paper towels to absorb any excess oil. This keeps them crispy and not greasy.
7. Making the Dipping Sauce:
In a small bowl, combine the mayonnaise, sour cream, dill pickle juice, dried or fresh dill, ranch seasoning mix, salt, and pepper. Stir well until everything is nicely blended. Cover and refrigerate until you’re ready to serve it alongside your chicken tenders.
8. Serving the Tenders:
To serve, plate the crispy chicken tenders and sprinkle them with fresh chopped dill and parsley for a nice presentation. Serve with dill pickle slices on the side and the delicious dill pickle ranch dipping sauce for dipping.
Enjoy your crispy, flavorful Dill Pickle Ranch Chicken Tenders! They’re sure to be a hit!
Can I Use Frozen Chicken Tenders for This Recipe?
Yes, you can use frozen chicken tenders! Just make sure to thaw them completely in the refrigerator before marinating to ensure even absorption of flavors. This should take about 24 hours, but for quicker thawing, you can submerge the sealed package in cold water for about 1-2 hours.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken and sour slightly, which helps mimic the tanginess of buttermilk.
How Long Can I Store Leftover Chicken Tenders?
Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again.
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! You can prepare the dill pickle ranch dipping sauce a day in advance. Just combine all ingredients in a bowl, cover, and store in the refrigerator. This allows the flavors to meld even better before serving!
