Ingredients
12 pieces Mountaire® Blue Label Chicken Tenders
3/4 cup buttermilk
1 cup all-purpose flour
1 tsp kosher salt
¼ cup ranch seasoning powder
3 eggs
½ cup hot sauce
Directions
Marinate the chicken tenders: In a lidded container, toss chicken tenders and buttermilk together until tenders are completely coated. Chill tenders for at least 2 hours (up to overnight)
Bread the chicken tenders: In a mixing bowl, whisk together all-purpose flour, kosher salt, and ranch seasoning powder. Coat each buttermilk tender in the flour mixture, egg, then panko breadcrumbs. Let breaded tenders rest for 5 minutes to set the breading.
Deep fry tenders: Deep fry breaded tenders for 3-5 minutes until tenders are golden crisp and have an internal temperature of 165°F. Remove from fryer and toss with ranch seasoning powder.
Serve with a side of hot sauce.
