Takis-Crusted Chicken Tenders with Lime Ranch
This Takis-Crusted Chicken Tenders with Lime Ranch recipe delivers bold, crunchy, spicy chicken tenders paired with a cool, tangy lime ranch dip. Perfect for game day or family dinners!
Servings: 4 servings
Ingredients
- 1 pound chicken tenders
- 1 bag Takis (your choice of flavor)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon dried dill
- 1 teaspoon garlic powder for the dip
- salt to taste (for the dip)
Instructions
- Start by placing the entire bag of Takis into a food processor or a large zip-top bag. Pulse or crush the Takis into fine crumbs, but be careful not to pulverize them into dust. You want a coarse, crunchy texture that will coat the chicken tenders beautifully.
- In a medium bowl, pour the buttermilk over the chicken tenders. Let them soak for at least 20 minutes to tenderize and add moisture. This step ensures your chicken stays juicy inside the crunchy crust.
- In a separate bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. This seasoned flour will help the Takis crumbs stick to the chicken, creating a flavorful base layer.
- Remove each chicken tender from the buttermilk, letting the excess drip off. First, dredge the tenders in the seasoned flour, coating them evenly. Then, press each tender into the crushed Takis crumbs, making sure they are fully covered. This double coating ensures maximum crunch and flavor.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken tenders. Cook for about 3-4 minutes on each side, or until the chicken is cooked through and the crust is golden and crispy. If you prefer, you can bake the tenders at 400°F (200°C) for 15-20 minutes, flipping halfway through for even crispiness.
- While the chicken cooks, whisk together mayonnaise, sour cream, lime juice, dried dill, garlic powder, and salt in a small bowl. Adjust the lime juice and seasoning to your taste. This dip will add a cool, zesty contrast to the spicy Takis crust.
- Transfer the crispy Takis-Crusted Chicken Tenders to a serving plate and serve alongside the lime ranch dip. Garnish with fresh lime wedges or chopped cilantro if desired. Enjoy the perfect balance of fiery crunch and creamy zest in every bite!
Equipment
- Food Processor
- Large Zip-Top Bag
- Medium Bowl
- Separate Bowl
- Large Skillet
- Small Bowl
Notes
- Double coat the chicken tenders by dipping again in buttermilk and Takis crumbs for extra crispiness.
- If you don’t have buttermilk, substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit for 5 minutes.
- Try different Takis flavors like Fuego or Nitro to customize the spice level.
- Bake the tenders at 400°F for a lighter option that maintains crunch.
- Store leftovers in an airtight container with paper towels in the fridge for up to 3 days; reheat in oven to restore crispiness.