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Crispy Beer-Battered Chicken Tenders with Homemade Ranch Dip

crispy beer-battered chicken tenders - featured image
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These crispy beer-battered chicken tenders are shatteringly crunchy on the outside and juicy inside, served with a creamy, herby homemade ranch dip. Perfect for game days, family dinners, or anytime you crave next-level comfort food.

Ingredients

Scale
  • 1 ½ lbs chicken tenders or boneless, skinless chicken breasts (cut into strips)
  • 1 cup all-purpose flour (for dredging)
  • 1 tsp garlic powder
  • 1 tsp paprika (smoked or sweet)
  • ½ tsp onion powder
  • ½ tsp cayenne pepper (optional, adjust for heat)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup all-purpose flour (for batter)
  • ½ cup cornstarch
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup cold beer (light or medium lager or ale; non-alcoholic beer works too)
  • Vegetable oil or canola oil (for deep frying, about 4 cups)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk (or regular milk with a squeeze of lemon juice)
  • 2 tbsp fresh chives, finely chopped (or 1 tbsp dried)
  • 2 tbsp fresh dill, chopped (or 2 tsp dried)
  • 2 tbsp fresh parsley, chopped (or 2 tsp dried)
  • 1 garlic clove, minced
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon juice (fresh is best)

Instructions

  1. If using chicken breasts, slice them into strips about 1 inch wide. Pat dry with paper towels.
  2. In a large bowl, mix 1 cup flour, garlic powder, paprika, onion powder, cayenne, salt, and pepper. Toss the chicken strips in the mixture until well coated. Set aside.
  3. In another bowl, whisk together 1 cup flour, ½ cup cornstarch, baking powder, ½ tsp salt, and ¼ tsp pepper. Pour in cold beer and whisk until just combined. Do not overmix.
  4. Pour oil into a heavy pot or fryer to a depth of 2 inches. Heat over medium-high until it reaches 350°F.
  5. One at a time, dip each floured chicken strip into the beer batter, letting excess drip off. Carefully lower into hot oil (3-4 at a time).
  6. Fry for 4-5 minutes per batch, flipping halfway, until golden brown and cooked through (internal temp should reach 165°F).
  7. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining tenders, ensuring oil returns to temp between batches.
  8. In a bowl, whisk together mayonnaise, sour cream, buttermilk, herbs, garlic, onion powder, salt, pepper, and lemon juice until smooth and creamy. Chill if desired.
  9. Arrange the crispy chicken tenders on a platter with a bowl of ranch dip. Serve hot.

Notes

For extra crunch, double dredge the chicken by dipping battered strips back into flour before frying. Keep batter cold for a crispier crust. Don’t overcrowd the oil—fry in small batches. For gluten-free, use a cup-for-cup gluten-free flour blend. The ranch dip can be made ahead and improves as it sits.

Nutrition

Keywords: beer-battered chicken tenders, crispy chicken, homemade ranch dip, fried chicken, comfort food, party appetizer, game day, American pub food, easy chicken recipe

Find it online: https://norasfoods.com/crispy-beer-battered-chicken-tenders-recipe-with-homemade-ranch-dip/