Spicy Alabama Hot Chicken Tenders with Buttermilk Ranch Dip

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy chicken tenders marinated in a spicy cayenne and paprika blend, breaded and fried to golden perfection, served with a cooling homemade buttermilk ranch dip. This southern-inspired chicken ready in about 90 minutes blends chicken tenders, buttermilk, hot sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
• 2 tbsp hot sauce
• 1.5 cups all-purpose flour
• 2 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp salt
• 1 tsp black pepper
• for frying, about 4 cups vegetable oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp chopped fresh parsley
• 1 tsp dried dill
• 1 tbsp chopped chives
• 1 tsp lemon juice

Instructions

1. Step 1: In a large bowl, whisk together 1 cup buttermilk and 2 tbsp hot sauce. Add 1.5 lbs chicken tenders, coating fully, and marinate in the refrigerator for at least 1 hour.
2. Step 2: In a separate large shallow dish, mix 1.5 cups all-purpose flour with 2 tsp cayenne pepper, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 1 tsp black pepper.
3. Step 3: Heat 4 cups vegetable oil in a large deep skillet to 350°F over medium heat, using a thermometer to monitor.
4. Step 4: Remove each chicken tender from the buttermilk marinade, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat evenly.
5. Step 5: Fry the chicken tenders in batches for 5-7 minutes per side until golden brown and cooked through (internal temp 165°F), turning once.
6. Step 6: Drain fried tenders on paper towels.
7. Step 7: Meanwhile, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp chopped fresh parsley, 1 tsp dried dill, 1 tbsp chopped chives, and 1 tsp lemon juice in a small bowl to make the ranch dip.
8. Step 8: Serve the spicy chicken tenders hot alongside the cool buttermilk ranch dip for dipping.