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Frying chicken tenders can seem intimidating, but with the right techniques, you can achieve perfectly crispy and golden pieces every time. Below is a step-by-step guide to frying your garlic herb chicken tenders.

Garlic Herb Chicken Tenders with Ranch Dip

Indulge in the ultimate comfort food with this Garlic Herb Chicken Tenders recipe, paired perfectly with a homemade ranch dip. This dish features juicy chicken coated in a flavorful, crispy exterior that's sure to please everyone. The marinade, made with buttermilk and fresh herbs, elevates the taste, while panko breadcrumbs create an irresistible crunch. Ideal for weeknight dinners or as a crowd-pleasing appetizer, this recipe will have everyone coming back for more. Discover the joy of homemade comfort food today!
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Ingredients
  

For the Chicken Tenders:

1 pound boneless, skinless chicken breasts, sliced into strips

1 cup buttermilk

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon black pepper

1 cup all-purpose flour

1 teaspoon salt

½ teaspoon cayenne pepper (optional for some heat)

1 cup panko breadcrumbs

2 tablespoons fresh parsley, chopped

Cooking oil for frying (vegetable or canola)

For the Ranch Dip:

1 cup plain Greek yogurt

½ cup mayonnaise

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon dried dill

½ teaspoon onion powder

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    - In a medium bowl, combine the buttermilk, minced garlic, oregano, thyme, smoked paprika, black pepper, and salt. Add the chicken tenders, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

      Prepare the Breading Station:

        - Set up a breading station by placing the flour, cayenne pepper (if using), and remaining salt in one bowl, beaten eggs in a second bowl, and panko breadcrumbs mixed with chopped parsley in a third bowl.

          Bread the Chicken:

            - Remove the chicken tenders from the marinade, allowing excess liquid to drip off. Dredge each tender in the flour mixture, shaking off any excess. Dip it in the egg, then coat it with the panko breadcrumb mixture, pressing gently to adhere the breadcrumbs.

              Fry the Chicken:

                - In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the breaded chicken tenders in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

                  Make the Ranch Dip:

                    - In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic powder, dill, onion powder, and season with salt and pepper to taste. Adjust the seasoning according to your preference.

                      Serve:

                        - Drain the chicken tenders on paper towels to absorb excess oil. Serve warm with the ranch dip on the side and enjoy!

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marinating) | 4 servings