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If you're on the hunt for a family-friendly meal that combines crunch, flavor, and a touch of nostalgia, look no further than Crunchy Cluckers with Ranchy Dippers. This recipe is a delightful take on homemade chicken tenders, offering a crispy exterior and juicy interior that will please even the pickiest of eaters. The addition of a creamy ranch dip elevates this dish, making it perfect for weeknight dinners, weekend gatherings, or even game day celebrations.

Crispy Chicken Tenders with Ranch Dip

Looking for a fun and delicious family meal? Try Crunchy Cluckers with Ranchy Dippers, a homemade version of chicken tenders that everyone will love! With a crispy exterior and juicy interior, these tender bites are complemented perfectly by a creamy ranch dip. This recipe not only offers great flavors but also allows you to control ingredients for a healthier option. Ideal for weeknight dinners or gatherings, it’ll quickly become a favorite in your household!
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Ingredients
  

For the Chicken Tenders:

1 lb chicken breast, cut into strips

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup all-purpose flour

½ cup cornmeal

1 teaspoon dried oregano

1 teaspoon dried thyme

Vegetable oil, for frying

For the Ranch Dip:

½ cup sour cream

½ cup mayonnaise

1 teaspoon dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon fresh lemon juice

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    - In a medium mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. Add the chicken strips to the marinade, ensuring they are completely submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to infuse, or refrigerate overnight for an even richer taste.

      Prepare the Coating:

        - In a large mixing bowl, combine the all-purpose flour, cornmeal, dried oregano, dried thyme, salt, and black pepper. Whisk together until the dry ingredients are evenly distributed. This flavorful mix will create a crispy crust for your chicken.

          Heat the Oil:

            - In a large skillet or deep frying pan, pour in enough vegetable oil to reach a depth of about 1-2 inches, enough to fry the chicken strips evenly. Heat the oil over medium-high heat, using a thermometer to monitor the temperature until it reaches 350°F (175°C).

              Coat the Chicken:

                - Remove the marinated chicken from the refrigerator, allowing the excess buttermilk to drip off. Dredge each chicken strip in the flour-cornmeal mixture, pressing gently to ensure an even coating. Set the coated tenders aside on a plate.

                  Fry the Chicken:

                    - Carefully place the coated chicken tenders in the hot oil, frying in batches to prevent overcrowding. Cook each side for approximately 4-6 minutes, or until golden brown and cooked through (the internal temperature should read 165°F/74°C). Use a slotted spoon to transfer the cooked tenders to a paper towel-lined plate to absorb any excess oil.

                      Make the Ranch Dip:

                        - While the chicken is frying, prepare the ranch dip. In a separate mixing bowl, combine the sour cream, mayonnaise, dried dill, garlic powder, onion powder, fresh lemon juice, and a sprinkle of salt and pepper. Stir until the mixture is smooth and well combined. Taste and adjust the seasoning if needed.

                          Serve:

                            - Plate the crispy chicken tenders warm and present them with a small bowl of the ranch dip on the side for dipping. Add a sprig of fresh parsley or a few vegetable sticks for garnish. Enjoy your delightful Crunchy Cluckers with Ranchy Dippers!

                              Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4