Marinate the Chicken: In a shallow bowl, pour the buttermilk over the chicken tenders. Cover and refrigerate for at least 30 minutes, or overnight for the best flavor.
Prepare the Coating: In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, and garlic powder. Stir until evenly mixed.
Coat the Chicken: Remove the chicken tenders from the buttermilk and dredge them in the breadcrumb mixture. Press gently to ensure the coating sticks.
Fry the Chicken: Heat a large skillet over medium heat and add enough oil to coat the bottom. Fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
Drain and Serve: Transfer the cooked chicken tenders to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
🍽 Serving and Storage Tips:
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