Ingredients

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)

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

1/2 teaspoon dried parsley

1/2 teaspoon salt (more to taste)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions

Step 1: In a large mixing bowl, combine the buttermilk and chicken bouillon powder. Add the chicken tenderloins and press them down into the buttermilk to ensure they are fully covered. Cover and refrigerate for at least 1 hour or preferably overnight for best flavor and tenderness.

Step 2: Preheat your air fryer to 400°F (200°C).

Step 3: In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using).

Step 4: Remove the chicken from the buttermilk marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure an even breading.

Step 5: Lightly spray the air fryer basket with oil to prevent sticking. Place the breaded chicken tenders in a single layer, making sure not to overcrowd the basket. Work in batches if needed.

Step 6: Generously spritz the coated chicken tenders with cooking spray. This helps achieve a crispy texture without dryness.

Step 7: Cook the chicken in the air fryer at 400°F for 12 to 14 minutes, flipping halfway through. Spray with cooking spray again after flipping. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.

Step 8: While the chicken cooks, prepare the Buttermilk Ranch:

Step 9: In a small bowl or mason jar, combine mayonnaise, buttermilk, sour cream, dill, chives, dried parsley, salt, garlic powder, and onion powder. Mix well and refrigerate until ready to serve. Taste and adjust seasoning if needed.

Step 10: Serve the hot chicken tenders immediately with the ranch dressing either drizzled on top or on the side for dipping.

Tips & Variations

For extra flavor, marinate the chicken overnight to let the buttermilk fully tenderize the meat.

If you don’t have an air fryer, you can bake the tenders in a preheated oven at 425°F (220°C) for 15-18 minutes, flipping halfway.

Add smoked paprika for a subtle smoky note or swap the cayenne for chili powder to adjust the spice level.

Use Greek yogurt instead of sour cream in the ranch for a tangier, thicker dressing.

Fresh herbs like parsley or basil can be added to the ranch for a fresh twist.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used in a pinch, but buttermilk is preferred as its acidity tenderizes the chicken and enhances flavor. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.

Is it necessary to coat the chicken with cornstarch and flour?

Yes, combining cornstarch with flour creates a lighter, crispier coating that holds up well during cooking. It helps achieve that satisfying crunch in the air fryer.