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To ensure that your Garlic Herb Chicken Tenders are packed with flavor and have a delectably crispy exterior, the dredging and coating process is pivotal. Here’s how to achieve that perfect crunch:

Garlic Herb Chicken Tenders with Ranch Dip

Discover the delightful experience of Garlic Herb Chicken Tenders with Ranch Dip! This recipe features tender, juicy chicken infused with flavorful herbs, coated in a crispy panko breading for that perfect crunch. Paired with a creamy homemade ranch dip, it's an irresistible combination. Ideal for family meals, gatherings, or game day, these chicken tenders are easy to make and a sure crowd-pleaser. Elevate your cooking with this delicious dish that brings everyone together.
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Ingredients
  

For the Chicken Tenders:

1 pound boneless, skinless chicken breasts, cut into strips

1 cup buttermilk

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon freshly ground black pepper

1 cup all-purpose flour

1 teaspoon salt

½ teaspoon cayenne pepper (optional, for a spicy kick)

1 cup panko breadcrumbs

2 tablespoons fresh parsley, finely chopped

Cooking oil for frying (such as vegetable or canola)

For the Ranch Dip:

1 cup plain Greek yogurt

½ cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 teaspoon garlic powder

1 teaspoon dried dill

½ teaspoon onion powder

Salt and freshly ground black pepper to taste

Instructions
 

Marinate the Chicken:

    - In a medium-sized mixing bowl, combine the buttermilk, minced garlic, oregano, thyme, smoked paprika, black pepper, and salt. Add the chicken tenders to the bowl, ensuring that each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.

      Prepare the Breading Station:

        - Set up a breading station to facilitate the coating process. In one shallow dish, mix together the flour, cayenne pepper (if desired), and remaining salt. In a second dish, beat together a couple of eggs. In a third dish, combine the panko breadcrumbs and chopped parsley.

          Bread the Chicken:

            - Remove the chicken tenders from the marinade and let any excess buttermilk drip off. Begin the breading process by first dredging each tender in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any drip before coating it in the panko breadcrumb mixture. Press gently to ensure the breadcrumbs stick effectively.

              Fry the Chicken:

                - In a large skillet, pour in enough cooking oil to create a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches about 350°F (175°C). Carefully add the breaded chicken tenders in batches, making sure not to overcrowd the skillet. Fry for 4-5 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).

                  Prepare the Ranch Dip:

                    - While the chicken is frying, prepare the ranch dip. In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic powder, dried dill, onion powder, and a pinch of salt and pepper. Taste and adjust the seasoning to your preference.

                      Serve:

                        - Once cooked, drain the chicken tenders on paper towels to absorb excess oil. Serve them warm, accompanied by the ranch dip. Enjoy the crispy tenders paired with the creamy dip!

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour (including marinating time) | 4 servings

                            - Presentation Tips: Arrange the chicken tenders on a serving platter, garnished with a sprinkle of fresh parsley. Serve the ranch dip in a small bowl in the center for an attractive display. Consider adding a few carrot and celery sticks for a colorful touch and extra crunch!