Ingredients

Scale

4 boneless chicken breasts, cut into tenders
1 cup buttermilk
2 tbsp ranch seasoning blend
1 cup all-purpose flour
2 large eggs
2 cups breadcrumbs (panko or regular)
Vegetable oil (for frying)
Salt and black pepper

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Instructions

Prepare a three-tier breading station: flour in one bowl, whisked eggs in another, and breadcrumbs mixed with ranch seasoning in the third
Submerge chicken tenders in buttermilk, then dredge in flour, dip in egg wash, and coat with ranch breadcrumbs
Heat oil in a skillet over medium heat (about 1/2 inch deep)
Cook tenders 3-4 minutes per side until golden brown and internal temperature reaches 165°F
Drain on paper towels

Notes

For extra juiciness, marinate in buttermilk for 4+ hours
Adjust ranch seasoning to taste (look for preservative-free blends)
Optional baking instructions: Preheat oven to 400°F (200°C), bake 20-22 minutes on wire rack
Serve with ranch dip, lemon wedges, or garlic aioli

Author: Mark
Prep Time: 15
Cook Time: 20
Category: Lean Chicken
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 4-6 tenders
Calories: 420
Sugar: 1g
Sodium: 580mg
Fat: 20g
Saturated Fat: 6g
Carbohydrates: 24g
Fiber: 1g
Protein: 32g
Cholesterol: 120mg