Buttermilk Chicken Tenders with Buttermilk Ranch
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttermilk-marinated chicken strips coated and air-fried until golden and crispy, served with a homemade herb ranch. Tender inside, crunchy outside, bright with fresh herbs. A healthier take on a classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 (see notes)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
At a glance
PER SERVING · TIME 29M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 14m
- Sodium
- 1444mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 116mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.