These Dill Pickle Ranch Chicken Tenders are a fun twist on your usual chicken dish! Juicy chicken strips are marinated in dill pickle juice and ranch dressing for a zesty flavor.
Honestly, these tenders make me feel like a culinary genius! They’re super easy to whip up, and they always disappear from the plate fast—just like my resolve to eat healthy! 😂
Key Ingredients & Substitutions
Chicken Tenders: Fresh chicken tenders are the best choice for tenderness. If you don’t have tenders, you can cut boneless chicken breasts into strips. Thighs also work but will have a bit more flavor and moisture.
Dill Pickle Juice: This ingredient adds a tangy flavor and helps tenderize the chicken. If you don’t have it, try using apple cider vinegar mixed with water, or just stick with extra buttermilk for a milder marinade flavor.
Buttermilk: Buttermilk makes the chicken juicy. Substitute with regular milk and a splash of vinegar or lemon juice, letting it sit for a few minutes to sour.
Panko Breadcrumbs: These provide an extra crunch. If you can’t find panko, regular breadcrumbs will work, but they may not be as crispy. Just keep in mind they’ll have a different texture.
Fresh Dill: Using fresh dill really enhances the flavor, but if you don’t have any, dried dill can work in a pinch. Use about 1/3 the amount since dried herbs are more potent.
How Do You Get the Coating to Stick to the Chicken?
Getting that crispy coating on your chicken tenders is all about the dredging process. Here are some tips to ensure it sticks well and retains its crunch while frying:
- Start by marinating the chicken in the dill pickle juice and buttermilk. This not only adds flavor but also creates a wet surface for the coating to adhere.
- After marinating, shake off any excess liquid. Then, dredge each tender in the flour mixture first. This creates a barrier that helps the next layer stick.
- Dip the floured tender back into the buttermilk briefly, allowing the surface to get sticky again.
- Finally, coat it in the dill pickle chip mix, pressing gently so the crumbs adhere well.
- Remember, don’t crowd the frying pan; this ensures even cooking and prevents sogginess!
How to Make Dill Pickle Ranch Chicken Tenders
Ingredients You’ll Need:
For the Chicken Tenders:
- 1 lb chicken tenders
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 tablespoon ranch seasoning mix
- 1 cup all-purpose flour
- 1 cup crushed dill pickle-flavored potato chips or crushed dill pickle crackers
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh dill, chopped (for garnish)
- Oil for frying (vegetable or canola oil)
For the Dill Ranch Dipping Sauce:
- 1/2 cup ranch dressing
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped pickles or pickle relish
- 1-2 teaspoons pickle juice (adjust for taste)
How Much Time Will You Need?
This tasty meal takes about 15 minutes to prepare and at least 1 hour to marinate. You’ll spend around 25-30 minutes cooking the chicken tenders. So, plan for about 1 hour and 45 minutes in total, but most of that time is just marinating while you relax!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the chicken tenders in a bowl. Pour in the dill pickle juice and buttermilk, making sure all the chicken is well-coated. Cover the bowl with plastic wrap or a lid, and pop it in the refrigerator. Let it marinate for at least 1 hour; for the best flavor, you can let it sit for up to 4 hours!
2. Prepare the Coating Mixtures:
While your chicken is soaking up those tasty flavors, grab two shallow dishes. In the first dish, whisk together the ranch seasoning mix and all-purpose flour until well combined. In the second dish, mix the crushed dill pickle chips or crackers, panko breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. This will create a flavorful crunch for your tenders!
3. Coat the Chicken:
After marinating, take the chicken tenders out of the fridge and let the excess marinade drip off. First, dredge each tender in the flour-ranch mix, making sure it’s well covered. Next, dip it back into the buttermilk mixture briefly, then coat it thoroughly with the pickle chip crumb mixture. Press gently to make sure the coating sticks nice and firm.
4. Heat the Oil:
In a large skillet or deep fryer, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C). You can use a frying thermometer to check the temperature or drop a small piece of bread in the oil; if it sizzles and browns quickly, you’re good to go!
5. Fry the Tenders:
Carefully place the coated chicken tenders in the hot oil, frying them in batches to avoid overcrowding. Cook each side for about 3-5 minutes until they turn golden brown and the internal temperature reaches 165°F (74°C). Once done, remove them and let them drain on paper towels to get rid of excess oil.
6. Drain and Garnish:
Once fried, place your tenders on paper towels to absorb any leftover oil. For a fresh touch, sprinkle them with chopped fresh dill right before serving!
7. Make the Dill Ranch Dipping Sauce:
In a small bowl, combine the ranch dressing, chopped dill, chopped pickles, and a splash of pickle juice. Stir well and taste; feel free to adjust with more pickle juice if you love that tangy flavor.
8. Serve:
Plate your crispy, flavorful chicken tenders with the dill ranch dipping sauce on the side. Enjoy these delicious tenders hot and crispy for a delightful meal!
This recipe gives you crunchy, flavorful chicken tenders with dill pickle and ranch notes, beautifully complemented by the creamy dill ranch dip.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken tenders, but make sure to thoroughly thaw them before marinating! A good method is to place them in the fridge overnight or use the cold water method by sealing them in a bag and submerging it in cold water until thawed.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes to thicken before using it in the marinade.
How Should I Store Leftovers?
Store any leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to restore their crunch!
Can I Bake These Chicken Tenders Instead of Frying?
Absolutely! To bake them, preheat your oven to 425°F (220°C). Place the coated tenders on a baking sheet lined with parchment paper and spray lightly with cooking oil. Bake for about 15-20 minutes, flipping halfway through, until they are golden brown and cooked through. Enjoy the lighter version!
