Best 7 Chicken Tenders With Buttermilk Ranch Dipping Sauce Recipes

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Indulge in the crispy delight of golden-brown chicken tenders, perfectly seasoned and tantalizingly juicy on the inside. Accompanied by a rich and creamy buttermilk ranch dipping sauce, prepared with fresh herbs and spices, this dish offers a symphony of flavors that will leave you craving for more. Whether it's a casual gathering with friends or a simple weeknight dinner, discover the secrets to creating this irresistible culinary experience at home.

Check out the recipes below so you can choose the best recipe for yourself!

RANCH CHICKEN TENDERS



Ranch Chicken Tenders image

Chicken seasoned with dry ranch mix, then breaded and baked, makes for some tasty tenders! For a more intense ranch flavor, serve with additional ranch dressing for dipping.

Provided by Melissa Conger

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 6

2 tablespoons unsalted butter
½ pound skinless, boneless chicken breast
1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)
1 large egg
1 tablespoon milk
¾ cup plain bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven.
  • Slice chicken breast against the grain into thin strips.
  • Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl.
  • Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish.
  • Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer.
  • Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 36.7 g, Cholesterol 188.7 mg, Fat 19 g, Fiber 1.8 g, Protein 32.5 g, SaturatedFat 9.4 g, Sodium 1372.4 mg, Sugar 3.1 g

CHICKEN TENDERS WITH DIPPING SAUCE



Chicken Tenders with Dipping Sauce image

Enjoy your dinner with crispy chicken coated with Progresso® Italian style bread crumbs and served with sauce - perfect for Halloween.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 8

Number Of Ingredients 14

1 cup buttermilk
2 1/2 teaspoons garlic powder
1 egg
2 lb uncooked chicken breast tenders (not breaded)
1 cup Gold Medal™ all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon ground red pepper (cayenne)
1 1/4 cups Progresso™ Italian style bread crumbs
Oil for deep frying
1/2 cup mayonnaise
1/4 cup hot-style ketchup
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Worcestershire sauce

Steps:

  • In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg. Add chicken, tossing to coat. Cover; refrigerate 2 to 4 hours.
  • In glass pie plate, mix flour, salt, baking powder and red pepper. In another pie plate, place bread crumbs. Remove chicken pieces from buttermilk; coat with flour mixture. Dip chicken in buttermilk mixture again; coat evenly with bread crumbs.
  • In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry chicken in hot oil 3 to 5 minutes or until brown. Drain on paper towels.
  • Meanwhile, in small bowl, mix mayonnaise, ketchup, lemon-pepper seasoning and Worcestershire sauce. Serve chicken with sauce.

Nutrition Facts : Calories 472, Carbohydrate 29 g, Fat 4, Fiber 1 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1131 mg

GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES



Grilled Buttermilk Chicken Tenders with Dipping Sauces image

Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces-a creamy ranch and a spicy romesco-that pair nicely with crudités, too.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 12h40m

Number Of Ingredients 8

1 1/4 pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips
Kosher salt and freshly ground pepper
1 1/2 cups buttermilk
4 scallions, white parts only, halved lengthwise and smashed (light- and dark- green tops reserved for Buttermilk-Scallion Ranch Dipping Sauce)
6 slices bacon (about 8 ounces), preferably center-cut, halved lengthwise (optional)
Vegetable oil, for brushing
Cocktail tomatoes and mini cucumber spears, for serving
Buttermilk-Scallion Ranch and Spicy Romesco Dipping Sauces, for serving

Steps:

  • In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
  • Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
  • Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.

SPICY BUTTERMILK CHICKEN TENDERS WITH MOLASSES DIPPING GRAVY



Spicy Buttermilk Chicken Tenders With Molasses Dipping Gravy image

This recipe is amazing. Was featured on Rachael Ray's show....I love her food. Delicious and fun to make.

Provided by Chef Girl T

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs chicken tenders
3 cups buttermilk
2 cups canola oil or 2 cups vegetable oil, as needed to shallow fry
2 cups flour, divided
3 tablespoons flour, divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
salt & fresh ground pepper

Steps:

  • Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
  • Pre-heat oven to 250ºF.
  • Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).
  • While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time).
  • Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes. (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven).
  • When the chicken tenders are almost ready, place a medium saucepot over medium heat and melt the butter. Sprinkle remaining 3 tablespoons flour over the butter and cook for about a minute. Whisk the chicken stock, Worcestershire and molasses into the butter-flour mixture and simmer until thickened, 2-3 minutes. Season with salt and pepper, and reserve warm.
  • Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside.

BUTTERMILK-SCALLION RANCH DIPPING SAUCE



Buttermilk-Scallion Ranch Dipping Sauce image

Make a quick batch of this easy, classic dip and serve it alongside these smoky grilled chicken skewers. Use any leftovers as a dip for chips and crudités, or thin out with a little water or buttermilk and use it to dress salads.

Provided by Greg Lofts

Categories     Food & Cooking     Snacks     Dips Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

1/3 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
5 scallions, light- and dark- green tops only, finely chopped (1/3 cup)
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

  • Stir together all ingredients to combine. Serve immediately, or refrigerate in an airtight container up to 3 days.

CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC



Crispy Ranch Chicken Tenders With Ranch Dipping Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Crispy chicken tenders with hidden Valley Ranch enhanced coating and served with a creamy Hidden Valley Ranch spinach dipping sauce.

Provided by auntiejane1146_1193

Categories     Poultry

Time 29m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 20

oil, I use a deep fat fryer (for frying)
1 lb boneless skinless chicken breast
2/3 cup all-purpose flour
1 teaspoon cayenne
3 eggs
1 tablespoon water
2/3 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
1/2 teaspoon black pepper
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 teaspoon lemon zest
1 teaspoon thyme
1 teaspoon oregano
10 ounces frozen spinach
8 ounces chive & onion cream cheese, softened to room temperature
1 cup Hidden Valley® Original Ranch® Dressing
4 ounces water chestnuts, chopped
1 small shallots, chopped or 1/3 cup shallot
3 tablespoons fresh chives, chopped
1 teaspoon black pepper

Steps:

  • Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
  • Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
  • Next chop the shallots you want about 1/3 a cup here.
  • Chop the fresh chives.
  • Chop the water chestnuts, or buy them that way.
  • Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
  • Then add the water chestnuts, spinach, shallot, chives and pepper.
  • Mix well, cover and chill at least 1 hour.
  • Pre heat your fryer to 375°.
  • Meanwhile, put the flour and cayenne in one shallow plate.
  • Put the eggs and water in a second plate and whip to combine.
  • In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
  • Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
  • Put chicken in a plastic bag and pound out to flatten a little.
  • This will make them cook faster and more evenly.
  • Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
  • Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
  • Serve hot with the Ranch Spinach Dipping Sauce.

Nutrition Facts : Calories 599.5, Fat 40.2, SaturatedFat 12.7, Cholesterol 199.9, Sodium 876.1, Carbohydrate 31.7, Fiber 3.6, Sugar 4.4, Protein 28.9

FRIED BUTTERMILK CHICKEN STRIPS



Fried Buttermilk Chicken Strips image

These buttermilk chicken strips are crunchy on the outside, moist on the inside!

Provided by Gmshafer

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Yield 4

Number Of Ingredients 10

1 ½ pounds chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons mustard powder
1 teaspoon ground paprika
1 teaspoon ground black pepper
2 cups peanut oil, or as needed
salt and ground black pepper to taste

Steps:

  • Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
  • While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
  • Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 43.1 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 3317.6 mg, Sugar 6.1 g

Tips:

  • Choose boneless, skinless chicken breasts or thighs for your tenders. This will make them easier to cut into strips and cook evenly.
  • Buttermilk helps to tenderize the chicken and gives it a slightly tangy flavor. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Season the chicken tenders with your favorite spices. Some popular options include salt, pepper, garlic powder, onion powder, and paprika.
  • Coat the chicken tenders in the seasoned flour mixture. This will help them to get crispy when they're fried.
  • Heat the oil to 350 degrees Fahrenheit before frying the chicken tenders. This will help them to cook quickly and evenly.
  • Don't overcrowd the pan when frying the chicken tenders. This will cause them to steam instead of fry, and they won't be as crispy.
  • Cook the chicken tenders for 3-4 minutes per side, or until they're golden brown and cooked through.
  • Serve the chicken tenders immediately with your favorite dipping sauce.

Conclusion:

Chicken tenders are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a quick and easy weeknight meal, or for a party or potluck. With a few simple ingredients and a little bit of time, you can make your own chicken tenders that are just as good as the ones you get from your favorite restaurant.

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