These Dill Pickle Ranch Chicken Tenders are crispy, juicy, and packed with flavor! They’re coated in a tasty dill pickle seasoning that makes each bite super fun and zingy.
Honestly, who doesn’t love a good chicken tender? I can’t resist dipping them in ranch dressing. It’s the perfect combo! Plus, they’re easy to whip up for lunch or game day. Yum!
Key Ingredients & Substitutions
Chicken Tenders: The star of this recipe! If you can’t find tenders, you can easily cut boneless chicken breasts into strips. For a healthier option, try using chicken thighs instead; they tend to stay juicier during cooking.
Dill Pickle Juice: This ingredient adds a unique tanginess. If you’re out of pickle juice, use lemon juice for a similar acidity or try apple cider vinegar for a different flavor twist.
Buttermilk: It helps tenderize the chicken. If you don’t have buttermilk, make your own by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Ranch Seasoning: Ranch mix is key for flavor. If you’re looking for a healthier alternative, try using homemade ranch seasoning with dried herbs and spices, or use a different seasoning mix like Italian herbs.
Cornmeal: This gives the tenders a satisfying crunch. If cornmeal isn’t available, you can replace it with breadcrumbs or panko for a different texture.
How Do You Get Perfectly Crispy Chicken Tenders?
For crispy chicken tenders, the dredging process is crucial! Follow these steps to ensure a crunchy coating:
- After marinating, let the excess marinade drip off the chicken instead of skipping this step. It prevents the coating from becoming soggy.
- Coat the chicken tenders in the flour mixture. Make sure to press down firmly so the mixture sticks well.
- Fry the chicken in hot oil (350°F or 175°C) to get that golden crust. Using a thermometer can help keep the oil temperature just right for even cooking.
- Don’t overcrowd the pan while frying, as this lowers the oil temperature and can lead to dull, soggy tenders.
- Finally, let the fried chicken rest on paper towels to absorb excess oil, keeping them crispy when served!
How to Make Dill Pickle Ranch Chicken Tenders
Ingredients You’ll Need:
For the Chicken Tenders:
- 1.5 lbs chicken tenders
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 packet (1 oz) ranch seasoning mix
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
- Fresh dill, for garnish
- Dill pickle slices, for serving
For Dill Pickle Ranch Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup dill pickle juice
- 1/4 cup finely chopped dill pickles
- 1 tsp ranch seasoning mix
- 1 tbsp finely chopped fresh dill
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 1 hour for marinating (preferably 2-3 hours). Frying will take another 10-15 minutes, making the total time around 1 hour and 30 minutes if you include marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the chicken tenders, dill pickle juice, buttermilk, and ranch seasoning mix. Stir well to coat the chicken. Cover the bowl and put it in the fridge for at least 1 hour, but 2-3 hours is even better. This helps make the chicken super tender and flavorful!
2. Prepare the Coating:
While the chicken is marinating, grab another bowl and mix together the flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and black pepper. This seasoning mix will give your chicken a delicious crunch!
3. Coat the Chicken Tenders:
Once the chicken has marinated, take it out and let the excess buttermilk drip off. Next, dredge each tender in the flour mixture, making sure to press firmly so the coating sticks well. Place the coated tenders on a plate and set aside.
4. Heat the Oil:
In a heavy skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C). Use a thermometer to check the temperature; this will ensure your chicken gets that perfect crispy finish!
5. Fry the Chicken:
Carefully fry the chicken tenders in batches, being careful not to overcrowd the pan. Fry them for 4-5 minutes on each side, or until they’re golden brown and cooked all the way through. The internal temperature should reach 165°F (74°C). When they’re done, transfer the tenders to a plate lined with paper towels to drain the excess oil.
6. Make the Dipping Sauce:
While your chicken is frying, prepare the dill pickle ranch dipping sauce. In a small bowl, mix together the mayonnaise, sour cream, dill pickle juice, chopped dill pickles, ranch seasoning, and fresh dill. Stir until everything is combined and smooth, then refrigerate until you’re ready to serve.
7. Serve and Enjoy:
Now it’s time to enjoy your delicious, crispy chicken tenders! Serve them garnished with fresh dill and some dill pickle slices on the side. Don’t forget the dill pickle ranch dipping sauce for extra flavor!
Enjoy your Dill Pickle Ranch Chicken Tenders with their tangy and creamy flavors!
Can I Use Chicken Breasts Instead of Tenders?
Absolutely! If you can’t find chicken tenders, feel free to cut boneless chicken breasts into strips. Just make sure they’re of similar size for even cooking.
How Long Can I Marinate the Chicken?
You can marinate the chicken in the dill pickle juice and buttermilk mixture for up to 8 hours. Just remember, marinating for 2-3 hours is ideal for the best flavor and tenderness!
Can I Make the Dipping Sauce Ahead of Time?
Yes, you can prepare the dill pickle ranch dipping sauce a day in advance! Just store it in an airtight container in the refrigerator until you’re ready to serve. It actually gets better as it sits and the flavors meld!
What Should I Do If I Don’t Have Cornmeal?
No worries! You can substitute cornmeal with breadcrumbs or panko for a similar crunchy texture. If you have a gluten-free option, almond flour or a gluten-free breadcrumb mixture will work too!
