These Dill Pickle Ranch Chicken Tenders are a fun twist on a classic favorite! Juicy chicken strips are coated in a tasty dill pickle ranch mix that gives them a tangy kick.
Who knew chicken could be this exciting? I love serving them with some crispy fries or fresh veggies for dipping. Perfect for lunch or a family movie night! 🍗🥒
Key Ingredients & Substitutions
Chicken Tenders: These are great for frying because they cook quickly and stay tender. If you can’t find chicken tenders, boneless chicken breasts cut into strips will work well, too!
Dill Pickle Juice: This is the star of the marinade! If you’re not a fan of pickles, a splash of vinegar (like white or apple cider) can add acidity, but you’ll lose that dill flavor.
Buttermilk: It adds a wonderful tang and keeps the chicken moist. If you don’t have buttermilk, you can mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Panko Breadcrumbs: These provide a crispy texture. Regular breadcrumbs are fine, but you might miss the crunch. For a gluten-free option, use almond flour or gluten-free breadcrumbs.
Ranch Seasoning: This adds great flavor; you can make your own by mixing equal parts garlic powder, onion powder, dill, and salt if you don’t have a packet on hand.
How Do I Get the Perfect Crispy Coating?
Getting that crunchy, golden coating is all about the breading technique. Here’s how to do it perfectly:
- Start with dry hands after marinating the chicken, gently shaking off excess liquid.
- Coat the chicken in the flour and breadcrumb mixture thoroughly. Press lightly to ensure it sticks well.
- Cook in hot oil (350°F) so the coating crisps up fast and avoids soaking in too much oil. Don’t overcrowd the pan, or the temperature will drop.
- Fry until golden brown, about 4-5 minutes per side, and make sure the internal temperature reaches 165°F for safety.
How to Make Dill Pickle Ranch Chicken Tenders
Ingredients You’ll Need:
For the Chicken Tenders:
- 1 1/2 pounds chicken tenders
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 packet (1 oz) ranch seasoning mix
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Pickle slices, for garnish
- Fresh dill, chopped, for garnish
- Lemon wedges, for serving
For the Ranch Dipping Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon dill pickle juice
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- 1 packet (1 oz) ranch dressing mix
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Chopped fresh herbs (dill and parsley) for garnish
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep and a little over 20 minutes to cook, plus a minimum of 1 hour for marinating. You can even marinate the chicken overnight for the best flavor! So, all in all, set aside about 1 hour and 35 minutes (or longer if you marinate overnight) to enjoy these fantastic chicken tenders!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl or zip-lock bag, combine the chicken tenders with dill pickle juice and buttermilk. Add 1/2 packet of the ranch seasoning mix (saving the other half for later) and mix everything well. Cover it up and let the chicken marinate in the refrigerator for at least 1 hour or even up to overnight for extra flavor.
2. Prepare the Coating:
In a shallow dish, mix together the all-purpose flour, panko breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and the remaining ranch seasoning mix. This will be the flavorful coating for your tenders.
3. Coat the Chicken Tenders:
When you’re ready to cook, take the marinated chicken out of the fridge. Let any excess marinade drip off, then dredge each tender in the seasoned flour mixture. Make sure to press gently so the coating sticks well to the chicken.
4. Fry the Chicken:
Heat a large skillet or deep fryer with enough vegetable oil to reach 350°F (175°C). Once hot, fry the chicken tenders in batches until they are golden brown and cooked through, which should take about 4-5 minutes per side depending on their thickness. After frying, drain the tenders on paper towels to remove excess oil.
5. Make the Ranch Dipping Sauce:
In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), dill pickle juice, ranch seasoning, lemon juice, and dill. Taste it and adjust the salt and pepper as needed. Garnish with a sprinkle of fresh herbs.
6. Serve and Enjoy:
Now it’s time to plate those crispy chicken tenders! Arrange them on a plate and garnish with fresh dill, pickle slices, and lemon wedges. Don’t forget to serve the ranch dipping sauce on the side!
Enjoy your crispy, tangy Dill Pickle Ranch Chicken Tenders!
Can I Use Frozen Chicken Tenders in This Recipe?
Yes, you can! Just make sure they are completely thawed before marinating. Thaw in the refrigerator overnight or use the cold water method by placing them in a sealed plastic bag submerged in cold water for a quick thaw.
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 1 hour, but for the best flavor, aim to marinate it overnight. Just make sure to keep it refrigerated during the marinating process!
How Do I Store Leftovers?
Store any leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
Can I Bake Instead of Frying the Chicken Tenders?
Absolutely! For a healthier option, bake the breaded chicken tenders on a parchment-lined baking sheet at 425°F (220°C) for about 15-20 minutes, flipping halfway through until they’re golden and cooked through. Just make sure to lightly spray them with oil before baking to help them crisp up!
