Buttermilk Chicken Tender Tacos with Homemade Buttermilk Ranch

Craving a satisfying taco night but want something different from the usual? These buttermilk chicken tender tacos are the perfect solution! Crispy, juicy buttermilk chicken tenders with a tangy kick from the buttermilk marinade, paired with a creamy, flavorful homemade buttermilk ranch, all wrapped up in charred tortillas and topped with your favorite fresh ingredients. This family-friendly recipe will be a hit at your next dinner, taco Tuesday, or even a casual weekend lunch!

This recipe brings together the comfort of fried chicken with the fun of tacos. Inspired by classic Southern buttermilk fried chicken, this dish takes it a step further by marinating chicken tenders in a seasoned buttermilk mixture, which makes the chicken extra tender and flavorful. The homemade buttermilk ranch adds a cooling, creamy contrast to the crispy tenders, making each bite a delicious balance of textures and flavors. Whether you’re serving this to your family or guests, these tacos are customizable, allowing everyone to create their own perfect bite!

Try out my Chicken recipes on this site, and pairs well with this Pilaf recipe.

Ingredients

These fried buttermilk chicken tender tacos are made with simple, pantry-friendly ingredients that are likely already in your kitchen. The chicken tenders are marinated in a seasoned buttermilk bath and fried to golden perfection. The homemade ranch uses buttermilk for its tangy base, and fresh herbs to elevate the flavor. Here’s what you’ll need to make this recipe:

• Boneless chicken breasts, sliced into tenders
• Buttermilk
• Flour tortillas
• Seasonings (paprika, garlic powder, salt, pepper)
• Flour
• Eggs
• Homemade buttermilk ranch (buttermilk, fresh herbs, mayo, garlic, lemon juice)
• Toppings: lettuce, diced tomatoes, cucumbers, red onions

See recipe card for quantities.

Instructions

Making these buttermilk chicken tender tacos is simple and fun, with each step designed to bring the perfect balance of crispy chicken, veggies, and a cool buttermilk homemade ranch. This recipe will walk you through each step to ensure delicious results every time. Whether you're making these for a quick weeknight meal or a family taco night, you'll love how easy and flavorful they are!

1. Step 1: In a large bowl, combine eggs, buttermilk with seasonings. Add the sliced chicken tenders and let them marinate for at least 2 hours or overnight for best results. Mix flour and seasonings in one bowl. Coat each marinated chicken tender in the flour mixture.

2. Step 2: Make Buttermilk Ranch while waiting.

3. Step 3: Heat oil in a skillet over medium-high heat. Fry the tenders in batches until golden brown and crispy on both sides. Remove and let them drain on a paper towel-lined plate.

4. Step 4: Lightly char the tortillas on a skillet or grill. Spread a layer of homemade buttermilk ranch on each tortilla, add the chicken tenders, and top with fresh veggies like lettuce, diced tomatoes, cucumbers, and onions.

Substitutions

Here are ways that the recipe can be changed to better suit your dietary restrictions and our your dinner guests.

• Gluten Free - Swap the flour and Panko breadcrumbs with gluten-free alternatives like almond flour and gluten-free panko
• Spicy - Add some heat to the marinade with cayenne pepper or chili powder, or drizzle hot sauce over the assembled tacos.
• Grilled - Instead of frying the tenders, grill the marinated chicken for a lighter, healthier option.

Equipment

• Skillet or frying pan
• Mixing bowls
• Whisk
• Tongs
• Plate for draining fried tenders
• Grill pan or skillet for tortillas

Storage

If you have leftovers, store the chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F for 10 minutes to retain the crispiness. Store the buttermilk ranch in a separate airtight container for up to 5 days.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with my Buttermilk Chicken Tender Tacos:

Lindsay Lehrer

Buttermilk Chicken Tender Tacos with Homemade Buttermilk Ranch

These Buttermilk Chicken Tender Tacos are the ultimate fusion of crispy Southern-style fried chicken and fresh, customizable taco fillings. Marinated in seasoned buttermilk, the chicken tenders are coated in a crunchy Panko crust, then fried to perfection. Served on warm, charred tortillas with a homemade buttermilk ranch and fresh veggies, these tacos offer a delicious combination of textures and flavors that’s sure to be a hit for both adults and kids alike. Perfect for a fun weeknight dinner or taco night, these tenders are versatile and can be adapted for different preferences.

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Servings: 6

Calories: 450

Ingredients Method

Ingredients

  

• 3 chicken breasts skinless chicken breasts (cut into strips)
• 2 ½ cups buttermilk divided
• 2 cups all-purpose flour
• 3 eggs
• 1 teaspoon teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup Mayonnaise
• ½ cup sour cream
• 1 tablespoon dried parsley
• 1 tablespoon dried dill
• 1 tablespoon garlic powder
• 1 tablespoon dried chives
• 1 tablespoon onion powder
• 3 tablespoons lemon juice
• 12 small flour tortillas
• Toppings: shredded lettuce shredded lettuce, diced tomatoes, cucumbers, red onions

Method

 

1. **Marinate the Chicken**: In a large bowl, combine 1 ½ cups buttermilk, 3 eggs, paprika, garlic powder, salt, and black pepper. Add the chicken strips, ensuring they are fully submerged in the buttermilk mixture. Cover for minimum of 20-30 minutes, or overnight.
2. **Prepare the Coating**: In one shallow bowl, mix flour with additional salt and pepper to taste.
3. **Coat the Chicken**: Remove the chicken from the marinade, shaking off any excess. Dredge each strip in the flour.
4. **Fry the Chicken**: Heat oil in a large skillet over medium-high heat. Fry the chicken strips in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
5. **Make the Buttermilk Ranch**: In a medium bowl, whisk together ½ cup mayonnaise, ½ cup buttermilk, ½ cup sour cream, parsley, dill, chives, garlic powder, onion powder, and lemon juice. Season with salt and pepper to taste. Chill until ready to serve.
6. **Char the Tortillas**: Lightly char the tortillas on a hot skillet or grill for about 30 seconds per side.
7. **Assemble the Tacos**: Spread a generous amount of buttermilk ranch on each tortilla. Add 1-2 chicken tenders and top with shredded lettuce, diced tomatoes, cucumbers, and red onions. Drizzle with extra ranch if desired.