1. Marinate the Chicken

    • Combine the buttermilk and Knorr Intense Flavors Charred Chili Heat.
    • Submerge the chicken tenderloins in the buttermilk mixture and marinate, refrigerated for 1-3 hours.
  2. Bread and Fry the Chicken

    • Combine the flour and black pepper. Remove the chicken from the marinade, coat in the flour mixture, then re-dip the chicken back into the buttermilk, and again in the flour mixture.
    • Deep fry at175 Cuntil golden brown and the chicken is cooked through.
  3. Finish the Dish

    • Serve 5 chicken tenders with 60 ml of Ranch Dressing.Garnish with scallions and serve.