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Ingredients:
For the chicken tenders:
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons milk or buttermilk
- Vegetable oil, for frying
For the ranch dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk (or regular milk)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation:
- In a shallow dish, combine the flour, salt, pepper, paprika, and garlic powder for the chicken tenders.
- In another dish, whisk together the eggs and milk or buttermilk.
- Dip each chicken tender into the flour mixture, coating it evenly, then dip it into the egg mixture, allowing any excess to drip off, and return it to the flour mixture for a second coat. Press the flour mixture onto the chicken tenders to adhere well.
- Heat about 1/2 inch of vegetable oil in a large skillet or frying pan over medium-high heat.
- Fry the chicken tenders in batches, turning them occasionally, until golden brown and cooked through, about 4-5 minutes per side. Transfer the cooked chicken tenders to a paper towel-lined plate to drain any excess oil.
- While the chicken tenders are cooking, prepare the ranch dip by combining the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper in a bowl. Stir until well combined. Adjust the seasonings to taste.
- Serve the crispy chicken tenders hot with the ranch dip on the side.
