Buttermilk Ranch Chicken Tenders

Crispy outside, juicy inside—and baked, not fried. A quick milk‑and‑lemon soak keeps the chicken tender, and a panko‑Parmesan crust bakes up golden in an air fryer or on a rack. Dunk each bite in our cool milk‑ranch dip made with The Farmer’s Cow milk. It’s a family favorite for weeknights, game days, and after‑practice dinners.

Yield: 4 to 6 servings (18-24 tenders)

Ingredients

Buttermilk Marinade

1 cup The Farmer’s Cow whole milk
1 tbsp fresh lemon juice
1 tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
1 ½ - 2 lbs chicken tenderloins (or chicken breast cut into 1-inch strips)

Crispy Coating

2 The Farmer’s Cow large eggs
1 ½ cup panko breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
¾ tsp salt
¼ tsp pepper
Neutral oil spray (canola or avocado oil)

Milk-Ranch Dip

½ cup sour cream or plain whole-milk Greek Yogurt
¼ cup mayonnaise
2-4 tbsp The Farmer’s Cow whole milk (to thin to dippable)
2 tsp lemon juice
1 tbsp fresh dill (or 1 tsp dried)
1 tbsp fresh parsley (or 1 tsp dried)
1 tbsp fresh minced chives (or ½ tsp dried)
¼ tsp garlic powder
¼ tsp onion powder
¼–½ tsp kosher salt, to taste
Pinch black pepper

Instructions

In a large bowl, whisk milk and lemon juice; rest 10 minutes to lightly thicken. Stir in salt, garlic powder, onion powder, and paprika. Add chicken, toss to coat, and refrigerate 15 minutes to 1 hour (longer = juicier).
Heat oven to 425°F with rack in the upper‑middle position. Line a rimmed sheet pan with parchment and set a wire rack on top. Lightly oil or spray the rack.
In one shallow bowl, beat eggs. In a second bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
Remove chicken from marinade, letting excess drip. Dip each piece in egg, then press firmly into the panko mixture to coat all sides. Arrange on the prepared rack with space in between. Spray generously with oil (or drizzle).
Bake 10–12 minutes, flip, spray lightly again, and bake 8–10 minutes more, until the coating is golden and the thickest part reaches 165°F. For extra color, broil 1–2 minutes at the end—watch closely.
While the tenders bake, whisk sour cream, mayo, milk, lemon juice, herbs, and seasonings until smooth. Adjust salt and thin with an extra splash of milk to your favorite dippable consistency.
Rest tenders 3 minutes, then serve hot with cool Milk‑Ranch Dip and raw veggies.

Tips from the Farm Kitchen

Rack = crisp. Elevating tenders allows hot air to circulate for all‑over crunch—no deep fryer needed.
Don’t skip the spray. A light oil mist helps panko brown beautifully.
Season the crumbs. Flavor lives in the coating—spice the crumbs, not just the chicken.
Flavor adjustments. Make it milder for kids by skipping paprika and adding 1 tsp sugar to crumbs for a “chicken‑nugget” vibe, OR make it spicy by adding ¼–½ tsp cayenne to the crumbs or hot sauce to the dip.
Air fryer: 400°F for 10–12 min, flip, then 3–5 min more to 165°F.

Date Posted: April 13, 2026