Buttermilk Chicken Tenders with Buttermilk Ranch
These Buttermilk Chicken Fingers are golden and crispy on the outside, and juicy on the inside. The tenders are marinated in tangy buttermilk that makes the chicken super tender. We coat them in a simple batter and air fry them until hot and crispy. Sharing our secret recipe ranch dressing for dipping or drizzling too!
Servings 4
Calories 446kcal
Equipment
- Air Fryer
Ingredients
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
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
Instructions
To make the chicken tenders:
- Mix together the buttermilk and the chicken bouillon in a large mixing bowl. Add the chicken tenders and push them down into the buttermilk to cover. Cover the bowl and refrigerate for a minimum of 1 hour but preferably overnight.
- Preheat the air fryer to 400°F.
- Whisk the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a shallow bowl for breading.
- Remove the chicken from the buttermilk mixture letting excess buttermilk drip off. Place each piece of chicken in the flour mixture, turning and pressing the chicken into the flour until completely coated.
- Spritz the air fryer basket with oil spray. Add the breaded chicken to the air fryer basket in a single layer. Do not overcrowd the basket. You may need to work in batches (see notes for keeping chicken warm).
- Liberally spray the breaded chicken with cooking spray. This is key to avoiding dry, floury breading after cooking.
- Cook at 400°F for 12-14 minutes, flipping halfway through and respraying with cooking spray. Make sure the chicken reaches an internal temperature of 165°F.
- Serve the chicken right away with a Buttermilk Ranch drizzle or on the side.
To make the ranch:
- In a small bowl or mason jar, make the ranch by mixing together the mayonnaise, buttermilk, sour cream, dried dill, chives, salt, garlic powder, and onion powder. Allow the flavors to develop by placing it in the refrigerator until ready to use. Taste before using and stir in a bit more salt, if needed.
Notes
Bouillon: You can find chicken bouillon powder in most grocery stores. We like this one.
Homemade Ranch: This is a pretty dill-y ranch, which is just how I like it. If you like less of a dill flavor, just add a bit less. You can always stir in more to taste. Ranch is very personal, after all. ;)
You can use fresh or freeze dried chives. We always keep these on hand in the spice jar because they measure like fresh chives and are so easy.
The ranch will last in a mason jar in the fridge for up to a week.
Batch Cooking: Depending on the size of your air fryer, you’ll likely need to work in batches here. I throw the cooked chicken on a sheet pan into a warm oven (200 degrees) until everything is finished. The chicken won’t dry out and it stays warm and crispy.
Storage: Store leftovers in the fridge in a covered dish. Reheat in the air fryer at 375 degrees for 3-4 minutes, until warmed through.
Nutrition
Calories: 446kcal | Carbohydrates: 25g | Protein: 41g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 1361mg | Potassium: 804mg | Fiber: 1g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg