Nashville Hot Chicken Tenders with Buttermilk Ranch Dip

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Spicy fried chicken tenders coated in a fiery cayenne pepper blend served with a cooling buttermilk ranch, a classic Southern regional street food. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken tenders, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken tenders
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 2 tbsp cayenne pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• for frying, about 4 cups vegetable oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp chopped fresh chives
• 1 tbsp dill pickle juice
• 1 tsp lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, pour 1 cup buttermilk and add 1 tsp salt. Submerge 1.5 lbs chicken tenders in the buttermilk and refrigerate for at least 1 hour.
2. Step 2: In a shallow dish, combine 1 1/2 cups all-purpose flour, 2 tbsp cayenne pepper, 1 tbsp paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1 tsp black pepper.
3. Step 3: Heat about 4 cups vegetable oil in a deep skillet or fryer to 350°F.
4. Step 4: Remove chicken tenders from buttermilk, allowing excess to drip off, then dredge each tender thoroughly in the seasoned flour mixture, pressing to coat evenly.
5. Step 5: Fry the tenders in batches for 5-6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on paper towels.
6. Step 6: For the ranch dip, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp chopped fresh chives, 1 tbsp dill pickle juice, 1 tsp lemon juice, and a pinch of salt and pepper until smooth.
7. Step 7: Serve the hot chicken tenders with the buttermilk ranch dip on the side for cooling contrast.