Buffalo Chicken Tenders with Easy Homemade Ranch

Are you craving something with a bit of heat, a lot of crunch, and a side of creamy coolness? These Buffalo Chicken Tenders paired with a homemade Ranch Dip are the perfect match for anyone who loves bold flavors and satisfying textures. Whether you’re planning a casual weeknight dinner, hosting a game day party, or just need a tasty snack, this recipe has got you covered.

Who Is This Recipe For?

This recipe is for anyone who enjoys the classic combination of spicy Buffalo sauce and creamy Ranch dressing. If you’re a fan of finger foods, love a good crunch, and appreciate the balance of heat and coolness in your dishes, you’ll love these Buffalo Chicken Tenders. It’s also a great recipe for families, as kids often enjoy the mild heat of the tenders when paired with the soothing Ranch dip. Plus, it’s perfect for anyone looking to make restaurant-quality chicken tenders at home.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and ingredients, you can whip up these tenders in no time.
• Customizable Heat: Adjust the level of spiciness to suit your taste buds by altering the amount of cayenne and buffalo sauce.
• Crowd-Pleaser: Perfect for parties, family dinners, or just a snack—everyone will love them!
• Homemade Ranch Dip: Skip the store-bought and enjoy a fresher, more flavorful dip that perfectly complements the spicy tenders.

Ingredients You’ll Need

For the Chicken Tenders:

• 8-10 chicken tenders or 2 large chicken breasts, cut into strips
• 1 1/2 cups all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tbsp adobo or Cajun seasoning
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tbsp oregano
• 1 tbsp paprika
• 1 tbsp cayenne pepper

For the Wet Dredge:

• 1 cup whole fat buttermilk
• 1 egg
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

For the Buffalo Sauce:

• 1/2 stick unsalted butter
• 1/2 cup buffalo sauce
• 1 tbsp vinegar

For the Ranch Dip:

• 1 cup mayonnaise
• 3/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 tbsp finely chopped fresh parsley

Kitchen Equipment Needed

• Frying pan
• Mixing bowls (for wet and dry ingredients)
• Wire drying rack
• Whisk
• Medium-sized bowl (for Ranch dip)
• Measuring cups and spoons

Step-by-Step Instructions

Preparing the Chicken Tenders

1. Mix the Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking soda, adobo (or Cajun seasoning), garlic powder, black pepper, onion powder, oregano, paprika, and cayenne pepper.
2. Prepare the Wet Dredge: In a separate bowl, whisk together the buttermilk, egg, garlic powder, and black pepper.
3. Coat the Chicken: Dip each chicken tender into the buttermilk mixture, then dredge it in the flour mixture. For extra crispy tenders, repeat the process by dipping the coated chicken back into the buttermilk and flour mixture.
4. Let It Rest: Place the coated chicken tenders on a wire rack and let them rest for 10 minutes. This helps the coating adhere better, ensuring it stays on during frying.

Frying the Chicken

1. Heat the Oil: In a frying pan, heat vegetable oil over medium heat. You’ll want enough oil to submerge the chicken halfway.
2. Fry the Tenders: Fry the chicken tenders for about 4-5 minutes on each side, or until they are golden brown and crispy. The internal temperature should reach 165°F.
3. Drain Excess Oil: Once cooked, place the chicken tenders on a paper towel-lined plate to drain any excess oil.

Making the Buffalo Sauce

1. Melt the Butter: In a small saucepan, melt the butter over low heat.
2. Combine the Sauce: Stir in the buffalo sauce and vinegar until well combined.
3. Toss the Tenders: While the tenders are still hot, toss them in the buffalo sauce to coat evenly.

Preparing the Ranch Dip

1. Mix the Ingredients: In a medium-sized bowl, whisk together the mayonnaise, buttermilk, sour cream, salt, pepper, onion powder, garlic powder, and fresh parsley.
2. Chill: For best results, chill the Ranch dip for at least 2 hours before serving. This allows the flavors to meld together beautifully.
3. Store: Store any leftover Ranch dip in an airtight container in the refrigerator for up to a week.

Recipe Notes and Tips

• Adjusting the Heat: If you prefer milder tenders, reduce the amount of cayenne pepper and buffalo sauce. For those who love extra heat, add more cayenne or choose a hotter buffalo sauce.
• Make-Ahead Tip: You can prepare the chicken tenders ahead of time. Simply dredge and coat them, then store them on the wire rack in the refrigerator for up to 24 hours before frying.
• Baking Option: If you prefer a healthier option, you can bake the chicken tenders at 400°F for 20-25 minutes, flipping halfway through. They won’t be as crispy, but they’ll still be delicious.

Storing and Reheating Leftovers

• Storing: Place any leftover chicken tenders in an airtight container and refrigerate for up to 3 days.
• Reheating: To reheat and maintain crispiness, warm the tenders in a 375°F oven for 10-12 minutes. Avoid microwaving as it can make the tenders soggy.
• Ranch Dip: The dip can be stored in the fridge for up to a week. Stir well before serving again.

Pairing Suggestions

• Sides: Serve these tenders with celery sticks, carrot sticks, and extra Ranch dip for a classic pairing. French fries, coleslaw, or a simple green salad would also be great sides.
• Drinks: A cold beer, iced tea, or even a fizzy soda pairs wonderfully with these spicy, tangy tenders. For something non-alcoholic, a refreshing lemonade or iced tea works perfectly.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will add an extra level of juiciness. Just make sure to cut them into strips similar to the size of tenders.

Q: What if I don’t have buttermilk?
A: No buttermilk? No problem! You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes until it curdles slightly.

Q: Can I use a different sauce?
A: Yes! If buffalo sauce isn’t your favorite, you can substitute it with barbecue sauce, honey mustard, or even a sweet chili sauce for a different flavor profile.

Q: How can I make the Ranch dip thicker?
A: If you prefer a thicker dip, reduce the amount of buttermilk, or add more mayonnaise and sour cream. Chilling it longer also helps thicken the dip.

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