Description
Crispy fried chicken tender bites served with a zesty Buffalo Ranch Dipping Sauce, perfect for weeknight dinners or game day gatherings.
Ingredients
Scale
- 1 1/2 – 2 pounds Smart Chicken Organic Chicken Tenderloins, cut into thirds
- Vegetable Oil, for deep frying
- Kosher Salt
- Cayenne Pepper
- For the Flour Dredge:
- 2 cups All-Purpose Flour
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt
- For the Beer Batter Dredge:
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 1/4 cup Non-Alcoholic Beer
- 1 Egg
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt
- For the Buffalo Ranch Dipping Sauce:
- 1/4 cup Mayonnaise
- 1/4 cup Buttermilk
- 1/4 cup Sour Cream
- 1 TB Chopped Fresh Parsley
- 1 TB Chopped Fresh Chives
- 2–3 TB Hot Pepper Sauce
- 1 Garlic Clove, grated
- Squeeze of Lemon Juice
- Kosher Salt to taste
Instructions
- Prepare the Buffalo Ranch Sauce: In a bowl, whisk together mayonnaise, buttermilk, sour cream, fresh parsley, fresh chives, hot pepper sauce, grated garlic, lemon juice and season with kosher salt. Set aside to let the flavors meld.
- Heat the Oil: In a large pot, heat vegetable oil a few inches deep to a sizzling 375°F, and prepare a large sheet tray lined with a wire rack to transfer the fried chicken later.
- Create the Flour Dredge: In one bowl, whisk together the flour dredge ingredients: all-purpose flour, paprika, garlic powder, cayenne pepper, black pepper, and kosher salt.
- Mix the Beer Batter: In another bowl, whisk together the beer batter dredge ingredients: all-purpose flour, baking powder, non-alcoholic beer, egg, paprika, garlic powder, cayenne pepper, black pepper, and kosher salt until combined.
- Season the Chicken: Generously season the chicken tender pieces with kosher salt to enhance their flavor.
- Dredge the Chicken: Dip each piece of chicken first into the flour dredge, shaking off any excess, then into the beer batter, letting the excess batter drip off. Finally, return the chicken to the flour dredge for a delicious layered coating.
- Fry the Chicken: In batches, fry the coated chicken in the hot oil for about 5 minutes, or until they are golden brown and crispy. Keep an eye on the oil temperature, maintaining it between 350°F and 375°F for perfect frying.
- Drain and Season: Carefully transfer the fried chicken to the wire rack, and while it’s still hot, season lightly with kosher salt and a sprinkle of cayenne pepper.
- Serve with Sauce: Gather your friends and family around the table, serve your crispy fried chicken tender bites with the Buffalo Ranch Dipping Sauce, and enjoy the delightful flavors!
Notes
For a variation, try adding a spicy honey drizzle or make a garlic parmesan topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg