Description
Crispy chicken tenders marinated in buttermilk and coated with a crunchy cornflake and Parmesan breading, perfect for dipping in ranch dressing. Ideal for family meals or game day snacks!
Ingredients
Scale
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup crushed cornflakes
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
- Ranch dressing (for serving)
Instructions
- In a large mixing bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until well blended.
- Add chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- In a shallow dish, mix all-purpose flour, crushed cornflakes, grated Parmesan cheese, dried parsley, and cayenne pepper (if using).
- Set up a breading station with the flour mixture on one side and a clean plate on the other.
- Remove chicken from the marinade, allowing excess to drip off.
- Dredge each tender in the flour mixture, pressing gently to adhere. Place on the clean plate.
- In a large skillet, heat enough vegetable oil to cover the bottom by about 1/4 inch over medium-high heat.
- Test oil temperature by dropping in a small piece of bread; if it sizzles, it’s ready.
- Carefully add chicken tenders, frying in batches if necessary. Cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Transfer cooked tenders to a plate lined with paper towels to drain excess oil.
- Serve chicken tenders with ranch dressing for dipping. Pair with a fresh salad, fries, or coleslaw for a complete meal.
Notes
- For extra crunch, consider double-dipping the chicken in the buttermilk and flour mixture.
- Adjust the cayenne pepper to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 20 minutes