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Fry Ranch Tenders

  • Prep Time 1 hr 15 min
  • Cook Time 15 min
  • Servings 4-5
Fry Ranch Tenders
  • Print print Print
Fry Ranch Tenders

Ingredients (8)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (6)

  1. 1
    In a small bowl, combine half of the packet of seasoning mix with sour cream and stir until well blended. Chill covered until ready to use.
  2. 2
    In another bowl, combine the remaining half packet of seasoning mix with the buttermilk and stir until well blended. Combine chicken and buttermilk mixture together in a Glad® Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. Chill for at least 1 hour, overnight is best.
  3. 3
    Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.
  4. 4
    On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.
  5. 5
    In a deep skillet, heat the oil to 365°F. Carefully drop the chicken in the oil a few at a time. Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.
  6. 6
    Serve immediately with the sour cream mixture for dipping.

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Categories (4)

89 Reviews

4.7

recommend 87.6% would recommend this recipe
Rated 5 out of 5 by from Loved these! We tried these last night and loved, loved, loved them! Chicken tenders are one of my favorite foods and these were easy and so very flavorful. Not sure now how I could top this recipe. You really need to try these.
Date published: 2014-03-26
Rated 4 out of 5 by from Finger licking good chicken My kids love this one. It can be done in less than 30 minutes. I gave it a 4 instead of a 5 because of the step of breading the chicken and then frying but it still was very worthwhile because the kids ate it all. Tip: Instead of 'deep frying' in oil, I lightly oiled the pan (maybe a tablespoon) and then pan fried the chicken strips on each side. Its a lot easier with less mess and splatter that way. I suppose you could bake it too. Curious to hear other people's thoughts on this recipe
Date published: 2011-01-28
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