Crispy on the outside, juicy on the inside, these Buttermilk Chicken Tenders are marinated for maximum tenderness and air-fried to perfection. Served with a homemade buttermilk ranch dressing for dipping or drizzling, this dish is an irresistible combination of crunchy, flavorful chicken and creamy, tangy ranch. It’s perfect for a quick meal, snack, or appetizer that will satisfy everyone’s cravings!

Why You’ll Love This Recipe

These Buttermilk Chicken Tenders are the ultimate comfort food with a crispy, golden crust and a tender, juicy interior. The buttermilk marinade ensures the chicken stays moist and flavorful, while the air fryer makes them perfectly crispy without the need for deep frying. Paired with a homemade buttermilk ranch dressing, these tenders are both delicious and easy to make. They’re perfect for dipping or drizzling and make a great meal for family dinners, game days, or any time you’re craving something crispy and savory. Buttermilk Chicken Tenders

Ingredients

For the Chicken Tenders:

1 1/2 pounds chicken tenderloins
1 cup buttermilk
1 teaspoon chicken bouillon powder
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)

For the Buttermilk Ranch:

1/4 cup mayonnaise
1/4 cup buttermilk
2 tablespoons sour cream (or Greek yogurt)
1 tablespoon fresh dill (or 1 teaspoon dried dill)
1 tablespoon fresh minced chives (see notes)
1/2 teaspoon dried parsley
1/2 teaspoon salt (more to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

To make the Chicken Tenders:

Marinate the chicken: In a large bowl, mix together the buttermilk and chicken bouillon powder. Add the chicken tenders, ensuring they are fully submerged in the buttermilk. Cover and refrigerate for at least 1 hour (overnight is best for extra tenderness).
Preheat the air fryer: Set the air fryer to 400°F (200°C).
Prepare the coating: In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using).
Coat the chicken: Remove the chicken from the buttermilk mixture, letting any excess buttermilk drip off. Coat each piece of chicken in the flour mixture, pressing lightly to ensure the chicken is well-coated.
Air fry the chicken: Lightly spray the air fryer basket with oil. Place the breaded chicken in the basket in a single layer, working in batches if necessary. Spray the chicken with cooking spray to ensure a crispy, golden crust.
Cook the chicken: Cook at 400°F for 12-14 minutes, flipping halfway through and spraying again with cooking spray. Ensure the chicken reaches an internal temperature of 165°F.
Serve the chicken: Serve the chicken immediately with the buttermilk ranch on the side or drizzled over the top.

To make the Buttermilk Ranch:

Prepare the ranch: In a small bowl or mason jar, combine the mayonnaise, buttermilk, sour cream, dill, chives, parsley, salt, garlic powder, and onion powder. Stir to combine.
Chill the ranch: Refrigerate the ranch for at least 30 minutes to let the flavors meld together. Taste before serving and adjust the salt if necessary.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 14 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Spicy Chicken Tenders: For a spicier version, add extra cayenne pepper to the flour mixture, or toss the cooked tenders in a spicy buffalo sauce.
Baked Version: If you don’t have an air fryer, bake the chicken tenders at 425°F (220°C) on a parchment-lined baking sheet for 20-25 minutes, flipping halfway through.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs instead of cornstarch for a crispy coating.
Vegan Option: Use a plant-based protein (like tofu or vegan chicken tenders) and substitute the buttermilk and sour cream with dairy-free versions.

Storage/Reheating

Storage: Store leftover chicken tenders in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the tenders in the air fryer at 350°F for 5-7 minutes to restore their crispy texture. The ranch can be stored in the fridge for up to a week.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts, but cut them into strips or tenders to ensure even cooking. The cooking time may vary slightly.

Can I make the ranch ahead of time?

Yes, you can prepare the ranch up to 2 days in advance. Just keep it refrigerated until you’re ready to serve.

Do I need to use an air fryer?

No, if you don’t have an air fryer, you can bake the chicken tenders in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through. You can also pan-fry them in a bit of oil if you prefer.

Can I freeze the chicken tenders?

Yes, you can freeze the uncooked breaded chicken tenders. Place them on a baking sheet to freeze individually before transferring them to a freezer bag. Cook from frozen in the air fryer at 400°F for 15-18 minutes.

How do I make the tenders extra crispy?

To make the tenders extra crispy, ensure they are well-coated in the flour mixture and sprayed with oil before air frying. The oil helps the coating get golden and crisp.

Conclusion

These Buttermilk Chicken Tenders with Buttermilk Ranch are the ultimate crispy, tender, and flavorful snack or meal. The air fryer makes them perfectly crispy with less oil, while the homemade buttermilk ranch adds a creamy, tangy touch that everyone will love. Whether you’re serving them as an appetizer, main dish, or for game day, these tenders are sure to be a hit. Try them today and enjoy a deliciously satisfying meal!