These Dill Pickle Ranch Chicken Tenders are a tasty twist on a classic favorite! The tangy pickle flavor combines with creamy ranch for a fun and crunchy bite.
Honestly, who doesn’t love chicken tenders? These are perfect for dipping, and you might just find yourself craving them for dinner all week. I know I do! 😄
I love making these because they are super easy to prepare, and they bake up nice and crispy. They’re great with some veggies or fries on the side. Yum!
Key Ingredients & Substitutions
Chicken Tenders: These are the star of the show! If you can’t find tenders, you can easily cut boneless, skinless chicken breasts into strips for a similar result. I think tenders come out juicier after marinating.
Dill Pickle Juice: This gives the chicken a delicious tang. If you don’t have any, you can use equal parts lemon juice or vinegar as a substitute, but it won’t have the depth of flavor that dill pickle juice carries. I always keep a jar of pickles handy for this!
Buttermilk: It helps tenderize the chicken. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. I’ve done this countless times, and it works every time.
Panko Breadcrumbs: These crumbs create a great crunch. If you can’t find panko, regular breadcrumbs work but won’t give as much crispiness. I find that using panko makes a big difference in texture.
Dill Pickle Chips or Crumbs: For added flavor and crunch, you can crush your leftover pickle chips. If you’re not a fan of dill, try using crushed potato chips or just skip it entirely, although I love the flavor it adds!
What’s the Best Way to Marinate Chicken for Maximum Flavor?
Marinating is key, and here’s how to do it right. Combine the dill pickle juice and buttermilk in a bowl, then add your chicken and ranch seasoning. The longer you let it sit, the better it tastes—ideally 2-3 hours. This helps the chicken soak up all that flavor and become super tender. Remember, the marinade not only adds flavor but also helps keep the chicken juicy while cooking!
- Mix pickle juice and buttermilk together well.
- Add the chicken tenders, ensuring they are fully coated.
- Cover and refrigerate for at least 1 hour, aiming for a longer marination if possible.
How Do You Get the Perfect Crispy Coating?
This step is all about layering flavors and textures. Start by preparing your breading station with flour in one bowl and the breadcrumb mixture in another. First, dredge the chicken in flour to create a dry base. Then dip it back in the buttermilk if needed before coating it in the breadcrumb mixture. Press the breadcrumbs on firmly to help them stick.
- Dredge chicken in flour first to help adhere other layers.
- Quickly dip back into the buttermilk to keep it moist.
- Finally, coat in the breadcrumb mixture, and press crumbs onto the chicken.
For the best results, avoid overcrowding the pan if frying. This allows the chicken to cook evenly and maintain that coveted crispy texture!
Dill Pickle Ranch Chicken Tenders Recipe
Ingredients You’ll Need:
For the Chicken Tenders:
- 1.5 lbs chicken tenders
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 packet (1 oz) ranch seasoning mix
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup crushed dill pickle chips or crumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking oil (for frying or baking), about 1/2 cup if frying
- Fresh dill, chopped for garnish (optional)
For the Dill Pickle Ranch Dip:
- 1/2 cup ranch dressing
- 2 tablespoons dill pickle juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and marinating, and if you let the chicken sit for 2-3 hours, it will absorb all those delicious flavors. Cooking will take around 10-20 minutes depending on whether you choose to fry or bake. So, in total, plan for about 2-3 hours and 35 minutes of active time.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by grabbing a large bowl. Combine the dill pickle juice and buttermilk, making sure it’s mixed well. Add in the chicken tenders and the ranch seasoning mix. Give it a quick toss to ensure all the chicken is coated. Cover the bowl and pop it in the fridge for at least 1 hour; if you can wait, 2-3 hours is even better to let the flavors soak in!
2. Prepare the Breading Station:
Set up your breading station with two shallow bowls. In the first bowl, add the flour. In the second bowl, mix the panko breadcrumbs, crushed dill pickle chips, garlic powder, onion powder, smoked paprika, salt, and pepper. This mixture will give your chicken an amazing crunch!
3. Bread the Chicken Tenders:
Now it’s time to make those tenders crunchy! Take each piece of chicken out of the marinade, letting the excess drip off. Dredge it in the flour first, then dip it back into the buttermilk (if it’s too dry). Finally, coat it in the breadcrumb mixture, making sure to press the crumbs onto the chicken so they stick well.
4. Cook the Chicken Tenders:
*For frying:* Heat the oil in a deep skillet or frying pan over medium heat. Fry the chicken tenders in batches for about 3-4 minutes on each side, or until they’re golden brown and cooked through (internal temperature should be 165°F / 74°C). Drain on paper towels.
*For baking:* Preheat your oven to 425°F (220°C). Arrange the breaded tenders on a baking sheet lined with parchment paper or a greased wire rack. Lightly spray with cooking spray and bake for 20-25 minutes, flipping halfway through, until they’re golden and crispy.
5. Prepare Dill Pickle Ranch Dip:
In a small bowl, whisk together the ranch dressing, dill pickle juice, fresh dill, lemon juice, and a pinch of salt and pepper. Taste and adjust the seasoning if needed. This dip is super easy to whip up and pairs perfectly with the chicken!
6. Serve:
Once your chicken is ready, arrange the crispy tenders on a plate. Garnish with fresh dill if you like for a little extra flavor. Don’t forget to serve some dill pickle slices and the delicious dill pickle ranch dip on the side. Enjoy your crispy, tangy Dill Pickle Ranch Chicken Tenders!
Can I Use Frozen Chicken Tenders Instead?
Yes, you can use frozen chicken tenders, but be sure to completely thaw them first. Thawing in the fridge overnight is ideal, or you can quickly thaw them in a sealed plastic bag submerged in cold water. Once thawed, follow the marinating instructions as usual.
Can I Substitute Ranch Seasoning Mix?
Absolutely! If you don’t have ranch seasoning mix, you can create your own by mixing equal parts garlic powder, onion powder, dried dill, and some black pepper. Adjust the amounts to taste depending on your flavor preference. This homemade version can give you a fresh twist!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I recommend placing them back in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness. Avoid the microwave if possible, as it can make them soggy.
Can I Make This Recipe Gluten-Free?
Yes! To make these chicken tenders gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives like almond flour or gluten-free breadcrumbs. Just make sure your ranch seasoning is also gluten-free.