1-First, heat your oil to 375°F (190°C) in a deep fryer, Dutch oven, or iron skillet, and keep an eye on the temperature to get it just right. Place the chicken tenderloins in a large bowl, cover them with buttermilk, and make sure each piece is fully coated and separated. Let them soak for 30 to 60 minutes if you have time this step really boosts the flavor and tenderness.

2-Next, in a shallow bowl, mix together the flour, ranch seasoning mix, black pepper, and dried parsley. Take each chicken tender out of the buttermilk, letting any excess drip off, then coat it generously in the flour mixture. Press gently to help the coating stick well, and place the coated tenders on a wire rack over a baking sheet to rest this little trick makes them extra crispy.

3-Now, test the oil by dropping in a pinch of the flour mixture; if it sizzles right away, you’re good to go. Fry the tenders in batches, adding 3 to 4 at a time so they don’t crowd the pan. Cook each side for 5 to 8 minutes until they’re golden brown and crispy, then drain them on a wire rack over paper towels to remove any extra oil. For a finishing touch, sprinkle on a bit of salt and more dried parsley if you like.

4-Serve these tenders warm with your favorite dipping sauces, like ranch or ketchup. The whole process takes about 10 minutes to prep and 25 minutes to cook, making it perfect for busy evenings. If frying isn’t your thing, you can try air frying by swapping half the flour with panko breadcrumbs and cooking at 400°F for two 5-minute rounds, flipping halfway. Remember, frying gives the best crunch, but baking at 375°F for 15-20 minutes works too for a lighter option.