There’s something irresistibly crispy about the first bite of fried chicken, especially when it’s bursting with flavor. Fried Chicken Tender Bites with Buffalo Ranch Dipping Sauce are the perfect blend of crunch and spice, ready in about 30 minutes. This recipe works particularly well because the double dredging technique ensures each piece is perfectly coated and fried to golden perfection.
This mouthwatering dish is ideal for gatherings, game day, or any time you crave comfort food. The chicken tender bites can be made ahead of time and stored in the fridge for up to a day for easy reheating.
Why You’ll Love This Recipe
- The double dredging method creates a crunchy outer layer that seals in juiciness.
- Ready in just about 30 minutes, perfect for busy evenings.
- Buffalo ranch dipping sauce adds a tangy kick for those who love bold flavors.
- Frying at the right temperature ensures crispy bites without being greasy.
What You’ll Need
Gather these ingredients to get started on this delicious fried chicken.
For the Chicken
- 1 1/2 – 2 pounds Smart Chicken Organic Chicken Tenderloins, cut into thirds
- Vegetable Oil, for deep frying
- Kosher Salt, to taste
- Cayenne Pepper, to taste
For the Flour Dredge
- 2 cups AP 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 AP Flour
- 1 tsp Baking Powder
- 1 1/4 cup 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 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
Use any light beer or soda water for the batter for a different flavor.
Substitutions & Swaps
- Chicken tenderloins can be replaced with chicken breasts.
- Use Greek yogurt in place of sour cream.
- For a gluten-free option, swap flour for a gluten-free blend.
- Use a non-dairy milk for buttermilk substitute.
How to Make It
Prepare to enjoy a plate of crispy fried chicken tender bites!
Whisk the Dipping Sauce
Mix the buffalo ranch sauce ingredients and set aside for flavors to meld.
Heat the Oil
Heat a large pot of oil a few inches deep to 375°F and prepare a large sheet tray lined with a wire rack.
Prepare Dredging Stations
In one bowl, whisk together the flour dredge ingredients. In another bowl, whisk the beer batter dredge ingredients until smooth.
Season the Chicken
Generously season the chicken tender pieces with kosher salt to enhance flavor while cooking.
Dredge the Chicken
Use the flour mixture to dredge the chicken, shake off excess, then dip into the beer batter. Let excess batter drip off and return to the flour for a second coating.
Fry the Chicken
Fry in batches in the hot oil until golden brown, about 5 minutes per batch. Maintain oil temperature between 350°F-375°F for best results.
Drain and Season
Transfer the fried chicken to the wire rack, seasoning immediately with kosher salt and a sprinkle of cayenne pepper for an added kick.
Serve
Serve the crispy chicken bites hot, complete with buffalo ranch dipping sauce on the side.
How to Store It
Fridge: consume within 3 days in an air-tight container.
Freezer: no, best when fresh.
Reheat: bake in the oven at 375°F for 10-15 minutes.
Tips for Best Results
- Make sure oil is fully heated to avoid soggy chicken.
- Don’t overcrowd the pot when frying to maintain oil temperature.
- Adjust cayenne pepper in the seasoning to suit your spice preference.
- For extra crispiness, let dredged chicken rest for a few minutes before frying.
Serving Suggestions
- Serve with a crunchy side salad for a balanced meal.
- Pair with fresh veggies and ranch for a fun appetizer platter.
- Enjoy during game day celebrations with your favorite beverage.
