Crispy Crack Chicken Tenders
These Crispy Crack Chicken Tenders feature juicy chicken tenderloins coated in a cheesy, ranch-seasoned panko crust and fried to golden perfection. Ready in about 30 minutes, they are an irresistibly crunchy, flavor-packed dinner the whole family will love. Serve with your favorite dipping sauces for the ultimate weeknight comfort meal.
Equipment
- Large mixing bowl
- Shallow dredging dish
- Heavy-bottomed skillet or Dutch oven
- Instant-read meat thermometer
- Wire rack with baking sheet
Ingredients
- 2 lbs chicken tenderloins fresh or thawed
- 1 cup buttermilk
- 1 packet ranch seasoning mix 1 oz packet, divided
- 1 cup shredded sharp cheddar cheese
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups vegetable oil for frying, canola or avocado oil also work
Instructions
- In a large bowl, whisk together the buttermilk and half the ranch seasoning packet. Add the chicken tenderloins, toss to coat well, and let marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
- In a shallow dredging dish, combine the flour, panko breadcrumbs, remaining ranch seasoning, shredded cheddar, garlic powder, smoked paprika, onion powder, salt, and black pepper. Mix until evenly distributed.
- Remove each tenderloin from the buttermilk, letting the excess drip off. Press firmly into the dredge mixture on all sides. For an extra-thick, craggy crust, dip the coated tender briefly back into the buttermilk and press into the dredge a second time.
- Pour about 1 inch of vegetable oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F on an instant-read thermometer.
- Working in batches of 4 to 5 tenders, carefully lower the coated chicken into the hot oil. Fry for 3 to 4 minutes per side until deep golden brown. Do not crowd the pan as this drops the oil temperature and results in a soggy crust.
- Use an instant-read thermometer to confirm the internal temperature of the chicken has reached 165°F. Transfer finished tenders to a wire rack set over a baking sheet to drain. Resting on a rack (rather than paper towels) keeps the bottom crust crispy.
- Serve immediately with ranch dressing, honey mustard, or your favorite dipping sauce. If making a large batch, keep finished tenders warm on the wire rack in a 250°F oven while you fry the remaining batches.
Notes
For best results, bring chicken to room temperature for 15 minutes before frying. Always use a thermometer to maintain oil at 350°F for even cooking. Double-dredging is key to achieving the thick, crunchy crust. Leftovers reheat best in a 400°F oven or air fryer for 8 to 10 minutes. Freeze cooked tenders for up to 2 months in a sealed freezer bag.