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- 1 lb chicken tenders - 1 cup buttermilk The chicken tenders are the star of this dish. Choose fresh, high-quality chicken for the best taste. Soak them in buttermilk to make them juicy and tender. This step also adds flavor. - 1 cup all-purpose flour - 1 cup crushed cornflakes - 1 cup sharp cheddar cheese, freshly grated - 2 tablespoons ranch dressing mix The coating gives the tenders their crunchy exterior. I love using crushed cornflakes for extra texture. Mixing in sharp cheddar adds a rich flavor that pairs well with ranch. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon freshly ground black pepper - Salt, to taste Spices elevate the taste of your chicken tenders. Garlic and onion powder give depth. Paprika adds color and a hint of smokiness. Adjust salt and pepper to match your taste. {{ingredient_image_2}} Start by marinating the chicken. In a large bowl, mix the chicken tenders with buttermilk. Make sure each piece is coated well. Cover the bowl with plastic wrap. Place it in the fridge for at least one hour. For better taste, marinate overnight. This helps make the chicken tender and flavorful. Next, prepare the coating. In a separate bowl, combine flour, crushed cornflakes, and grated cheddar cheese. Add ranch dressing mix, garlic powder, onion powder, paprika, black pepper, and salt. Mix all the dry ingredients well. This blend gives the tenders a crunchy and tasty crust. After marinating, take the chicken from the buttermilk. Let any excess buttermilk drip off. Dredge each chicken tender in the coating mixture. Press down gently to help it stick. Place the coated tenders on a clean plate. Make sure they are ready for frying. Now it’s time to heat the oil. Pour about an inch of oil into a skillet. Heat the oil over medium-high heat. Use a thermometer to check that the oil reaches 350°F (175°C). This temperature is key for crispy chicken. Once the oil is hot, add the chicken tenders in batches. Do not overcrowd the pan. Fry the tenders for 4-5 minutes on each side. They should be golden brown and fully cooked. The internal temperature should reach 165°F (74°C). This ensures they are safe to eat. After frying, remove the tenders from the oil. Place them on a paper towel-lined plate. This helps drain excess oil, keeping them crispy. For a fun touch, serve with extra ranch dressing for dipping. Enjoy your delicious Cheddar Ranch Chicken Tenders! To fry chicken tenders perfectly, use a deep skillet or pan. Pour in about an inch of oil and heat it to 350°F (175°C). A cooking thermometer helps you check the oil's temperature. If the oil is too hot, the outside will burn. If it is too cool, the chicken will soak up oil. Always fry in small batches. This prevents overcrowding and ensures even cooking. For a crunchy coating, mix crushed cornflakes with flour and cheese. This blend gives a great texture. Press the coating onto the chicken firmly. This helps it stick better during frying. Allow the coated tenders to sit for a few minutes before frying. This helps the coating set and stay crispy. Marinate the chicken in buttermilk for at least one hour or overnight. This makes the chicken juicy and adds flavor. You can also add spices to the buttermilk for extra taste. Try a bit of hot sauce or extra ranch dressing mix. Marinating is key to making your tenders tender and flavorful. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate in buttermilk for at least one hour, but overnight is best. This not only tenderizes the chicken but also infuses it with rich flavor. Crush Your Cornflakes: Ensure the cornflakes are finely crushed for an extra crunchy coating. A food processor can help achieve the right consistency quickly. Maintain Oil Temperature: Use a cooking thermometer to keep the oil at 350°F (175°C). If the oil is too hot, the coating will burn before the chicken is cooked through. Rest Before Serving: Let the fried chicken tenders rest on a paper towel-lined plate for a few minutes. This helps reduce excess oil and keeps them crispy. {{image_4}} You can switch up the coating for more flavor. Try using crushed potato chips instead of cornflakes. They add a great crunch and saltiness. For a spicy kick, mix in some cayenne pepper. You can also use panko breadcrumbs for extra crispiness. This gives a nice texture while keeping it simple. If you prefer a healthier option, you can bake the chicken tenders. Preheat your oven to 400°F (200°C). After coating the chicken, place them on a baking sheet lined with parchment paper. Spray the tenders lightly with cooking oil. Bake for about 20-25 minutes or until golden brown. Flip them halfway through for even cooking. This method cuts down on oil but keeps them tasty. Dipping sauces can change the way you enjoy your chicken. Besides ranch, try honey mustard for a sweet twist. Barbecue sauce adds a smoky flavor. For a tangy option, mix Greek yogurt with a splash of lemon juice. You can even make a spicy sriracha mayo by mixing mayo with sriracha sauce. Each sauce brings something fun to the table! After cooking, let your Cheddar Ranch chicken tenders cool. Place them in an airtight container. They can stay fresh in the fridge for up to three days. If you want to keep them longer, consider freezing them. Always label the container with the date. This way, you know when they were made. To freeze your chicken tenders, wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. These tenders can last for about two months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. To reheat, use an oven for the best results. Preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet. Heat them for about 10-15 minutes, until they're hot and crispy. You can also use a microwave, but this can make them less crispy. If using a microwave, heat in short bursts and check often. Enjoy your flavorful tenders! To make Cheddar Ranch Chicken Tenders gluten-free, swap regular flour for gluten-free flour. Use a brand you trust to ensure it works well. For the cornflakes, choose a gluten-free version. This way, you can enjoy the same tasty dish without gluten. Yes, you can use chicken breasts. Just cut them into strips that are similar in size to tenders. This ensures even cooking. The flavor and texture will be just as good, so don’t worry about the change. I love serving these tenders with fresh veggies and dips. Carrot sticks, celery, and bell peppers add color and crunch. You can also serve them with ranch dressing or a zesty dipping sauce. They pair well with fries or a salad too. Store leftovers in an airtight container in the fridge. They stay fresh for up to three days. If you want to keep them longer, freeze them for up to three months. Just make sure they cool completely before freezing. You can prep the chicken and coating in advance. Marinate the chicken overnight for better flavor. You can also coat the chicken and refrigerate it for a few hours. Just fry them right before serving for a crispy finish. This post covered all you need for Cheddar Ranch Chicken Tenders. We discussed key ingredients like chicken, coatings, and spices. I walked you through each step, from marinating to frying. Tips ensured your chicken is crunchy and full of flavor. We also looked at variations, storage, and answered common questions. Cooking these tenders can be fun and tasty if you follow these steps. Enjoy making this dish your own!

Cheddar Ranch Chicken Tenders

Crispy and flavorful chicken tenders coated in a cheesy ranch mixture.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup crushed cornflakes
  • 1 cup sharp cheddar cheese, freshly grated
  • 2 tablespoons ranch dressing mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon freshly ground black pepper
  • to taste salt
  • for frying oil (such as vegetable or canola)

Instructions
 

  • In a large mixing bowl, combine the chicken tenders and buttermilk, ensuring the chicken is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight.
  • In a separate bowl, mix together the flour, crushed cornflakes, cheddar cheese, ranch dressing mix, garlic powder, onion powder, paprika, black pepper, and a pinch of salt.
  • After marinating, take the chicken tenders out of the buttermilk and dredge each tender in the coating mixture, pressing gently to ensure it sticks.
  • In a skillet, heat about an inch of oil over medium-high heat until it reaches 350°F (175°C).
  • Carefully add the coated chicken tenders to the hot oil in batches, frying for 4-5 minutes on each side until golden brown and cooked through.
  • Remove the tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
  • Serve with extra ranch dressing on the side for dipping and a sprinkle of chopped fresh parsley.

Notes

For a rustic touch, serve on a wooden board with ranch dressing and sliced vegetables.
Keyword cheddar, chicken tenders, fried chicken, ranch