Garlic Herb Chicken Tenders with Ranch Dip

Discover the joy of homemade Garlic Herb Chicken Tenders with a creamy Ranch Dip that will tantalize your taste buds. This recipe combines crispy chicken infused with fresh herbs and spices, making it perfect for snacks, appetizers, or meals. Learn how to marinate, bread, and cook these tenders to perfection, while customizing the dip to suit your preferences. Make this delightful dish for your next gathering and impress both kids and adults alike!

Print Recipe Pin Recipe

Ingredients

For the Chicken Tenders:

1 pound boneless, skinless chicken breasts, cut into strips

1 cup buttermilk

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon black pepper

1 cup all-purpose flour

1 teaspoon salt

½ teaspoon cayenne pepper (optional for a spicy kick)

1 cup panko breadcrumbs

2 tablespoons fresh parsley, finely chopped

Cooking oil for frying (preferably vegetable or canola)

For the Ranch Dip:

1 cup plain Greek yogurt

½ cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon garlic powder

1 teaspoon dried dill

½ teaspoon onion powder

Salt and freshly ground pepper to taste

Instructions

Marinate the Chicken:

- In a medium mixing bowl, whisk together the buttermilk, minced garlic, oregano, thyme, smoked paprika, black pepper, and salt until well combined. Add the chicken strips to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours to enhance the flavor.

Prepare the Breading Station:

- Set up a breading station with three separate bowls: in the first bowl, mix the flour, cayenne pepper (if using), and remaining salt. In the second bowl, beat a couple of eggs until smooth. In the third bowl, combine the panko breadcrumbs with the chopped parsley for added flavor.

Bread the Chicken:

- Remove the marinated chicken tenders from the refrigerator. Allow any excess marinade to drip off. Dredge each piece of chicken in the flour mixture, shaking off the excess. Next, dip it into the beaten eggs, and finally, coat it in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.

Fry the Chicken:

- Heat about ½ inch of cooking oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). Carefully add the breaded chicken tenders in batches, making sure not to overcrowd the skillet. Fry for approximately 4-5 minutes on each side, or until the tenders are golden brown and cooked through. Use a meat thermometer to confirm that the internal temperature reaches 165°F (74°C).

Make the Ranch Dip:

- While the chicken is frying, prepare the ranch dip by combining the Greek yogurt, mayonnaise, lemon juice, garlic powder, dill, onion powder, and a sprinkle of salt and pepper in a medium bowl. Whisk the ingredients until smooth and taste; adjust the seasoning as needed to your preference.

Serve:

- Once the chicken tenders are cooked, place them on paper towels to drain any excess oil. Serve them warm on a platter alongside the ranch dip for dipping. Enjoy your delicious, crunchy chicken tenders!

Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marinating) | Serves 4

Optional Presentation Tips: Arrange the chicken tenders in a circular formation on a rustic wooden board, garnished with fresh parsley and lemon wedges on the side for a pop of color.