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To make Pickle Ranch Chicken Tenders, you need a few simple ingredients that create a big flavor impact. Here’s what you will need: - 1 lb chicken tenders - 1 cup dill pickle juice - 1 cup buttermilk - 1 cup all-purpose flour - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon black pepper - 1 teaspoon salt - 1 tablespoon ranch seasoning mix - Vegetable oil for frying These ingredients come together to create the perfect crispy and tangy treat. The chicken tends to soak up the pickle juice, adding a zesty flavor that stands out. Buttermilk gives the tenders a creamy coating, making each bite moist and tender. The flour and breadcrumbs form a crunchy crust that you’ll love. Using panko breadcrumbs is key for that extra crunch. The spices, like smoked paprika and garlic powder, add depth. Don’t skip the ranch seasoning; it ties all the flavors together. If you want to learn how to make these tasty tenders, check out the Full Recipe. Marinating the chicken First, take your chicken tenders and place them in a large bowl. Add 1 cup of dill pickle juice. This step adds flavor and keeps the chicken moist. Cover the bowl and let it sit in the fridge for at least 1 hour. For more flavor, you can marinate overnight. Making the buttermilk mixture In another bowl, mix 1 cup of buttermilk with 1 tablespoon of ranch seasoning mix. Whisk until smooth. This mixture will help the coating stick to the chicken. Dredging in flour In a third bowl, mix 1 cup of all-purpose flour with 1 teaspoon each of garlic powder, onion powder, smoked paprika, black pepper, and salt. This is your dry coating. Dip each chicken tender into the flour mix. Shake off any extra flour before moving to the next step. Frying the chicken tenders Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken tenders. Make sure not to crowd the pan. Fry the tenders for about 4-5 minutes on each side until they turn golden brown. Checking for doneness To ensure the chicken is cooked through, check the internal temperature. It should reach 165°F. If it’s not done, continue cooking for a few more minutes. Plating the chicken tenders Once cooked, remove the chicken tenders from the skillet. Place them on a paper towel-lined plate to drain excess oil. For a fun presentation, serve the tenders on a rustic wooden platter. Recommended sides to serve Pair your chicken tenders with crispy fries or a fresh salad. You can also add pickle slices or a side of ranch dip for extra flavor. Enjoy this crispy and flavorful treat! For the complete recipe, check out the Full Recipe section. For the best taste, marinate the chicken for at least one hour. If you have time, marinating overnight brings even more flavor. The dill pickle juice adds a tang that pairs well with the ranch seasoning. To enhance the flavor, use spices like garlic powder, onion powder, and smoked paprika. These spices bring warmth and depth to each bite. The ranch seasoning mix adds a creamy, herby taste that blends perfectly with the chicken. Heat your oil to about 350°F. This is the ideal temperature for frying chicken tenders. If the oil is too cool, the chicken will absorb more oil and become greasy. To keep the tenders from being oily, fry them in small batches. This allows the chicken to cook evenly and stay crispy. After frying, place them on a paper towel-lined plate to drain any extra oil. Serve your chicken tenders on a rustic wooden platter. This adds a touch of charm to your meal. You can also arrange some pickle slices around the chicken for a pop of color. For garnishes, consider adding fresh herbs like parsley or cilantro. A small bowl of ranch dip on the side adds to the visual appeal and taste. For a complete meal, pair the tenders with crispy fries or a fresh salad. For the full details on preparing these tasty treats, check out the Full Recipe. {{image_2}} You can add a kick to your chicken tenders by using spicy seasonings. Try cayenne pepper or chili powder to bring on the heat. You can also use a spicy ranch dressing to mix in the buttermilk. For a bold marinade, mix dill pickle juice with hot sauce. This creates a zesty flavor that pairs well with the chicken. If you want a healthier option, bake the chicken tenders instead of frying them. Preheat your oven to 425°F. After dredging the chicken, place them on a baking sheet lined with parchment paper. Bake for about 20-25 minutes. Flip the tenders halfway through for even cooking. This method gives you crispy tenders without the extra oil. Dipping sauces can change the taste of your chicken tenders. Try honey mustard, buffalo sauce, or a tangy barbecue sauce. You can also pair them with unique condiments like sriracha mayo or garlic aioli. Each sauce adds a new layer of flavor, making your meal fun and exciting. For the full recipe, check out the details above. To keep your leftover Pickle Ranch Chicken Tenders fresh, store them in an airtight container. This helps keep them crispy. Place a paper towel in the container to absorb extra moisture. They will last for about 3 to 4 days in the fridge. If you want to save some tenders for later, freezing is a great option. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer them to a freezer bag. Make sure to remove as much air as possible. They can stay frozen for up to 3 months. To reheat, thaw them overnight in the fridge before cooking. To keep your chicken tenders crispy, reheating in the oven works best. Preheat the oven to 400°F. Place the tenders on a baking sheet and heat for about 10-15 minutes. This will help restore their crunch. Using a microwave can make them soggy, so avoid that if possible. Enjoy your tasty treat just like when they were fresh! You should marinate chicken tenders in pickle juice for at least 1 hour. For better flavor, try marinating overnight. The longer they sit, the more they soak up the tangy taste. Pickle juice helps to tenderize the chicken too, making it juicy. Yes, you can use other chicken parts. Thighs and breasts work well too. Just adjust the cooking time. Keep in mind that different parts may vary in texture and flavor. Tenders are great for a quick cook, while thighs take a bit longer. You can serve Pickle Ranch Chicken Tenders with many sides. Crispy fries or a fresh salad pair nicely. Add some ranch dip for extra flavor. You could also serve them with coleslaw for crunch. Feel free to mix and match your favorites. While panko breadcrumbs give extra crunch, they are not a must. You can use regular breadcrumbs if that’s what you have. The key is to coat the chicken well, so it gets crispy while frying. Panko just adds a special texture. Check the internal temperature of the chicken tenders. They should reach 165°F to be safe to eat. You can also cut one open to check. The meat should be white and the juices clear. This way, you ensure they are perfectly cooked. You learned how to make tasty chicken tenders with dill pickle juice. Remember to marinate them well for great flavor. Use buttermilk and seasonings for crispy, juicy results. Experiment with variations like spicy or oven-baked options. Store leftovers correctly to keep them fresh. With simple tips, you can impress your family and friends. Now, it's time to enjoy your delicious creation!

Pickle Ranch Chicken Tenders

Discover the mouthwatering flavor of Pickle Ranch Chicken Tenders! This easy and delicious recipe combines juicy chicken with tangy dill pickle juice and savory ranch seasoning, creating the perfect crispy tenders. Follow our step-by-step instructions to marinate, bread, and fry your way to a delightful meal in just over an hour. Click now to explore the full recipe and treat yourself and your family to this tasty dish that’s sure to impress!
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Ingredients
  

1 lb chicken tenders

1 cup dill pickle juice

1 cup buttermilk

1 cup all-purpose flour

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon ranch seasoning mix

Vegetable oil for frying

Instructions
 

In a large bowl, combine the chicken tenders with dill pickle juice. Cover and marinate in the refrigerator for at least 1 hour (you can marinate overnight for more flavor).

    In another bowl, whisk together the buttermilk and ranch seasoning mix until well combined.

      In a third bowl, mix together the flour, garlic powder, onion powder, smoked paprika, black pepper, and salt.

        Set up your dredging station: first, dip each chicken tender into the flour mixture, shaking off any excess.

          Next, dip the floured chicken into the buttermilk mixture, allowing any excess to drip off.

            Finally, coat the chicken in breadcrumbs, pressing slightly to ensure the breadcrumbs adhere well.

              Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the chicken tenders in the oil, making sure not to overcrowd the pan.

                Fry for about 4-5 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F).

                  Remove the chicken tenders from the skillet and place them on a paper towel-lined plate to drain any excess oil.

                    Prep Time: 10 minutes | Total Time: 1 hour 10 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken tenders on a rustic wooden platter, garnished with pickle slices and a side of ranch dip for extra flavor. Enjoy with crispy fries or a fresh salad for a complete meal!