Best 2 Crunchy Chicken Tenders With Herb Buttermilk Dressing Recipes

Indulge in a delightful culinary adventure with our tantalizing Crunchy Chicken Tenders, masterfully paired with a refreshing Herb Buttermilk Dressing. These chicken tenders, coated in a golden-brown crust and bursting with juicy flavor, are sure to tantalize your taste buds.

Accompanying these crispy chicken tenders is an array of delectable dipping sauces, each boasting its own unique flavor profile. From the tangy and zesty Honey Mustard to the creamy and flavorful Ranch, and the smoky and savory BBQ, these sauces elevate the chicken tenders to new heights of deliciousness.

But that's not all! This recipe also includes instructions for preparing a refreshing Herb Buttermilk Dressing, a perfect complement to the crispy chicken tenders. Made with buttermilk, herbs, and a touch of acidity, this dressing adds a light and tangy touch to the dish, balancing the richness of the chicken.

Get ready to embark on a culinary journey with our Crunchy Chicken Tenders and Herb Buttermilk Dressing. With its combination of crispy chicken, delectable dipping sauces, and refreshing dressing, this recipe promises an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

BUTTERMILK FRIED CHICKEN TENDERS

Buttermilk Fried Chicken Tenders image

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Provided by Jennifer Segal

Categories Dinner

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 pounds chicken tenderloins
1 cup buttermilk
1½ teaspoons salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1½ cups all purpose flour
1½ teaspoons baking powder
1 heaping teaspoon salt
¾ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon paprika
3 tablespoons buttermilk
3-4 cups vegetable oil, for cooking

Steps:

To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg

CRUNCHY CHICKEN TENDERS WITH HERB-BUTTERMILK DRESSING

Crunchy Chicken Tenders with Herb-Buttermilk Dressing image

Inspired by hot wings, these crunchy treats use breast meat for lean protein and skinless cuts for less fat.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 15

Ingredients

1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
2 cups whole wheat breadcrumbs
Olive oil, for drizzling
1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt
1 tablespoon blue cheese, crumbled (optional)
4 stalks celery, cut into sticks
2 romaine hearts, quartered
Hot sauce to taste

Steps:

Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
Serve chicken with dressing, celery, romaine hearts, and hot sauce.

Nutrition Facts : Calories 416 g, Cholesterol 129 g, Fat 2 g, Protein 17 g, Sodium 729 g

Tips:

For the tastiest chicken tenders, use boneless, skinless chicken breasts that are pounded to an even thickness. This will help them cook evenly and prevent them from drying out.
Buttermilk is the key to tender, juicy chicken. It helps to break down the proteins in the chicken and makes it more flavorful.
Be sure to season the chicken tenders well before cooking. This will help them develop a delicious crust.
If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts.
Be careful not to overcrowd the chicken tenders in the pan when cooking. This will prevent them from cooking evenly.
Cook the chicken tenders until they are golden brown and cooked through. The internal temperature should be 165 degrees Fahrenheit.
Serve the chicken tenders with your favorite dipping sauce. Some popular options include honey mustard, ranch dressing, and barbecue sauce.

Conclusion:

These crunchy chicken tenders with herb buttermilk dressing are a delicious and easy-to-make appetizer or main course. They are perfect for parties, potlucks, or family dinners. With just a few simple ingredients, you can create a dish that everyone will love. So next time you are looking for a tasty and satisfying meal, give these chicken tenders a try. You won't be disappointed!