These Dill Pickle Ranch Chicken Tenders are super tasty and packed with flavor! The crunchy coating and tangy pickle seasoning make them a fun twist on a classic favorite.
Honestly, who can resist chicken tenders that remind you of your favorite pickles? I love serving these with a creamy ranch dip—yum! Perfect for a quick lunch or dinner that everyone will enjoy.
Key Ingredients & Substitutions
Chicken Tenders: These are the star of the dish! You can also use chicken breasts cut into strips. If you’re looking for a healthier option, turkey tenders can work too!
Buttermilk: This adds a nice tanginess. If you don’t have buttermilk, mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes to sour.
Dill Pickle Juice: The flavor is key! You can use juice from any dill pickles, but try to find a brand you love for the best taste. If you want less tang, pickle juice can be replaced with lemon juice.
Panko Breadcrumbs: These give a great crunch. If you’re out, regular breadcrumbs can be used but won’t be as crispy. Alternatively, try crushed cornflakes for a unique twist!
Ranch Seasoning Mix: Store-bought is easy, but you can mix your own with dried herbs: equal parts dill, parsley, garlic powder, and onion powder for a homemade version.
How Do I Ensure My Chicken Tenders Are Perfectly Coated?
Coating chicken tenders can be tricky, but here’s a simple guide:
- After marinating, let the excess liquid drip off the chicken. This helps the coating stick better.
- Dip each tender into the breadcrumb mixture, pressing it gently. This allows the crumbs to stick well.
- If you want an extra crispy texture, repeat the dipping process: dip in flour, back to buttermilk, then the breadcrumb mixture again.
For baking, remember to lightly spray the tenders with oil before cooking—this helps them crisp up nicely!
How to Make Dill Pickle Ranch Chicken Tenders
Ingredients You’ll Need:
For Chicken Tenders:
- 1.5 lbs chicken tenders
- 1 cup buttermilk
- 1/2 cup dill pickle juice
- 1 packet (1 oz) ranch seasoning mix
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup crushed dill pickle chips (optional for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking oil (for frying or baking)
- Fresh dill for garnish
For Dill Pickle Ranch Dipping Sauce:
- 1/2 cup ranch dressing
- 2 tbsp dill pickle juice
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus at least 1 hour of marinating for the chicken. If you can, marinate overnight for the best flavor. Cooking will take about 20-25 minutes if baking or 10 minutes if frying. In total, you’re looking at around 1 hour and 40 minutes of total time, including marinating!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the buttermilk, dill pickle juice, and ranch seasoning mix. Add the chicken tenders, making sure they are fully covered by the marinade. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour to overnight. The longer you marinate, the more flavorful your tenders will be!
2. Prepare the Coating:
In another bowl, combine the flour, panko breadcrumbs, crushed dill pickle chips (if you’re using them), garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything together until well combined, as this will form the crunchy coating for your tenders.
3. Coat the Chicken:
After marinating, take the chicken tenders out and let any excess marinade drip off. Dip each tender into the breadcrumb mixture, pressing down gently to ensure the coating sticks well. Make sure each piece is fully coated!
4. Cook the Tenders:
To fry: Heat about 1 inch of cooking oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the chicken tenders in batches for about 4-5 minutes on each side, or until they are golden brown and cooked through. Drain the fried tenders on paper towels to remove excess oil.
To bake: Preheat your oven to 425°F (220°C). Place the coated tenders on a greased or parchment-lined baking sheet. Lightly spray them with cooking oil and bake for 20-25 minutes, flipping halfway through, until they are crispy and fully cooked.
5. Make the Dipping Sauce:
While the chicken is cooking, prepare the dill pickle ranch dipping sauce. In a small bowl, mix together the ranch dressing, dill pickle juice, fresh dill, and optional parsley. Stir until everything is well combined.
6. Serve and Enjoy:
Once your chicken tenders are crispy and cooked through, serve them hot. Garnish with fresh dill and plate them with the dill pickle ranch dipping sauce. Optionally, serve with extra dill pickle slices for a tasty accompaniment!
Enjoy your crispy, tangy Dill Pickle Ranch Chicken Tenders!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken tenders! Just be sure to thaw them completely before marinating. The best way to thaw is in the refrigerator overnight or by placing the sealed chicken in a bowl of cold water for a few hours.
How Long Can I Marinate the Chicken?
You can marinate the chicken tenders for a minimum of 1 hour, but for optimal flavor, marinating overnight is best. Just remember to keep them in the refrigerator during this time!
Can I Bake Instead of Frying?
Absolutely! Baking is a great alternative for a healthier option. Preheat your oven to 425°F (220°C) and follow the baking instructions in the recipe. Just remember to spray the tenders lightly with cooking oil to help them crisp up!
How Do I Store Leftover Chicken Tenders?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness, or microwave them for a quicker option, though they may lose some crunch.
