Description
These ultra-crispy, flavor-loaded Crack Chicken Tenders are marinated in ranch-seasoned buttermilk, breaded with a cheesy panko coating, and fried to golden perfection. Juicy on the inside, crunchy on the outside, and irresistible with any dipping sauce.
Ingredients
For the Chicken Tenders:
- 1.5 lbs chicken tenders (or sliced chicken breasts)
- 1 cup buttermilk
- 1 tbsp ranch seasoning mix
- 1 tsp hot sauce (optional)
For the Breading Station:
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- 2 large eggs
- 1 tbsp water
For the Crunch Coating:
- 1.5 cups panko breadcrumbs
- 1/2 cup finely shredded cheddar cheese
- 1/2 tsp dried parsley or chives
- 1/2 tsp ranch seasoning (optional)
For Frying:
- Vegetable or canola oil (about 1 inch deep)
Instructions
- In a bowl, combine chicken with buttermilk, ranch seasoning, and hot sauce. Cover and marinate in the fridge for at least 30 minutes.
- Set up three bowls: one with seasoned flour (flour, garlic powder, onion powder, paprika, salt, pepper), one with beaten eggs and water, and one with panko, cheese, parsley, and optional ranch seasoning.
- Remove chicken from marinade, dredge in flour, dip in eggs, then coat in panko mixture.
- Let breaded tenders rest 10–15 minutes.
- Heat oil in a heavy skillet to 350°F (175°C). Fry tenders in batches 3–4 minutes per side until golden and internal temp reaches 165°F (74°C).
- Drain on paper towels and serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes