Classic Buttermilk Ranch Dip with Herbs
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This classic buttermilk ranch dip has everything you want in a vegetable dip: it’s tangy, smooth and perfect for dipping just about anything.
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Spicy Chicken Tenders with Fiery Wing Sauce
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Start to finish: Active: 60 minutes | Inactive: 60 minutes
Impresses: 10-12 servings / 3-4 people
These hot and spicy chicken tenders are bringing all of the heat! Marinated in buttermilk and hot sauce and then dipped in a fiery wing sauce, these extra crispy tenders will have you reaching for the ultimate heat-cutter: a glass of milk!
I created these in partnership with Dairy Farmers of America (DFA) and Half & Half magazine in celebration of World Milk Day and the beginning of June Dairy Month. As someone who loves the planet and also loves to enjoy dairy of all kinds, I was so excited when they reached out and told me about the work they’re doing to make dairy more sustainable!
Did you know DFA and its Nerd Herd of farmers, scientists, engineers and more are working to reduce their emissions 30% by 2030? They’re using sustainable farming practices like wind and solar power to reduce emissions that heat up the planet. So, milk can help cool your palate — and the planet! You can learn more about how dairy can help the planet at DFANerdHerd.com.
With that in mind, I was inspired to create a recipe that will seriously turn up the heat. What I love most about these spicy chicken tenders and fiery wing sauce is that you can customize your spice level by using your favorite hot sauce and adjusting the amount of red pepper flakes and cayenne pepper. And remember: when you reach for a glass of milk to cool your mouth, you’ll feel good knowing milk can help the planet!
Ingredients
For the spicy chicken tenders:
2 cups buttermilk
¼ cup hot sauce
2 pounds chicken tenders/tenderloins
1½ tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon red pepper flakes
1 tablespoon dried chives or parsley
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
1½ cups all-purpose flour
3 eggs, whisked
2½ cups panko breadcrumbs
Salt and pepper, to taste
Oven frying method:
½ cups olive oil
Stovetop frying method:
4 cups vegetable oil
For the fiery wing sauce:
1¼ cups hot sauce
¼ cup barbecue hot sauce
2 tablespoons red pepper flakes
2 tablespoons honey
Note: You can pay fry or oven fry the chicken tenders.
Method
For the spicy chicken tenders:
If oven frying the tenders, heat oven to 425 F. If frying on a stovetop, fill a large, deep pot with 4 inches oil over medium heat. Oil should be around 360–380 F.
In a large bowl, whisk together buttermilk and hot sauce. Add chicken tenders and allow them to soak for 30 minutes (up to overnight), covered, in the refrigerator.
In a small bowl, whisk together smoked paprika, garlic powder, red pepper flakes, chives, onion powder, chili powder and cayenne pepper.
Remove chicken from buttermilk mixture and place on a baking sheet. Season chicken with half of the seasoning mixture, plus salt and pepper, ensuring both sides are coated.
Gather three bowls. In one bowl, add all-purpose flour and the remainder of the seasoning blend. In the second bowl, add eggs and whisk. In the third bowl, add panko breadcrumbs.
Dredge each piece of chicken in the flour mixture, then coat with egg and, lastly, dredge in the panko mixture. Place on a cooling rack and repeat until all pieces are coated in breading.
Oven frying method:
If oven frying, liberally drizzle olive oil on each piece of chicken, and then place on the top rack of the oven for 25–30 minutes, until golden brown and cooked thoroughly.
Stovetop frying method:
If frying on the stovetop, add 2–4 pieces of chicken to the pot at a time and cook for 2–4 minutes on each side, until golden brown and cooked thoroughly. Then, place chicken on a cooling rack or paper towel.
For the fiery wing sauce: Combine all ingredients and whisk together. Dip each piece of chicken into the mixture and coat on both sides. Enjoy leftover sauce as a dip!
Brussels Sprouts and Kale Salad With Creamy Peppercorn Dressing
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Start to finish: 15-25 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads
Ingredients
For the creamy peppercorn dressing:
½ cup buttermilk
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Worcestershire sauce
½ teaspoon coarse sea salt
¾ tablespoon coarsely cracked pepper
For the salad:
3 cups fresh kale, roughly chopped
1 tablespoon olive oil
½ teaspoon coarse sea salt
1 pound fresh Brussels sprouts, destemmed
1 cup chopped walnuts
1 cup dried cranberries
¾ cup grated or shaved Parmesan cheese
Method
For the creamy peppercorn dressing:
Add all ingredients to a mixing bowl. Whisk together until smooth. Cover and refrigerate while you prepare the salad.
For the salad:
Strip the kale from the stems and roughly chop. Add to a mixing bowl with olive oil and sea salt. Massage the kale in a grinding motion until the texture softens and the color becomes vibrant, deep green. Shred or thinly slice Brussels sprouts and add to the mixing bowl. The thinner, the better, as larger pieces may be more difficult to enjoy uncooked. Add walnuts, cranberries and Parmesan cheese. Toss to combine, and then add the prepared dressing. Mix until well-combined, and garnish with additional cracked pepper or cheese, if desired. Serve immediately.
Notes: If you are able, prep the dressing ahead of time and chill in the refrigerator to allow flavors to intensify.
Maple Bacon Chicken Tenders
/Start to finish: 1 hour
Impresses: 4
Ingredients
2 cups leftover Maple Bacon Cornbread
Cooking spray
1 pound chicken tenderloins
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup flour
1 teaspoon Cajun seasoning
3 eggs
¼ cup buttermilk
Method
Heat oven to 325 F and line a baking sheet with parchment paper. Finely crumble leftover cornbread onto baking sheet (you can also use a food processor), spritz with cooking spray and bake for 8 minutes, or until lightly dried and toasted. Meanwhile, season chicken with salt and pepper.
Set 3 shallow dishes in a row, adding flour and Cajun seasoning to the first. Stir to combine.
In the second, whisk together eggs and buttermilk. In the third, add cornbread crumbles.
Increase oven to 400 F.
Dip your chicken into the flour, egg and then cornbread, to coat. Place on a parchment-lined baking sheet. Repeat with remaining pieces of chicken and coat the tops with cooking spray.
Bake 18–20 minutes, flipping halfway through and spritzing with more cooking spray until tenders are golden and chicken is cooked through.
Serve immediately.
Sweet, Sweet Potato Soldiers with Marshmallow Creme
/Start to finish: 40 minutes
Impresses: 4
Ingredients
2 large sweet potatoes, washed and dried
1 tablespoon olive oil
2 tablespoons corn starch
½ teaspoon salt
1 tablespoon cinnamon
¼ cup sugar
2 tablespoons butter, melted
½ cup sour cream
½ cup buttermilk
½ cup marshmallow fluff
½ teaspoon flaky salt
Method
Heat oven to 425 F.
Slice potatoes into quarters lengthwise and then into equally-sized sticks. Add sweet potatoes to a large
zip-top bag with olive oil and corn starch, close and shake until all fries are coated.
Arrange in a single layer onto two cookie sheets, sprinkle with salt and roast 25 minutes, flipping halfway through.
Mix together cinnamon and sugar in a small bowl.
Remove fries from oven and let cool 5 minutes before tossing in melted butter and cinnamon sugar.
For Marshmallow Creme Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ½ cup marshmallow fluff and ½ teaspoon flaky salt.
Fried Buttermilk Dills with Herby Ranch
/Start to finish: 35 minutes
Impresses: 4
Ingredients
1 quart vegetable oil
16-ounce jar sliced dill pickles, drained
½ cup flour
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons hot sauce
1 cup buttermilk
½ cup sour cream
½ cup buttermilk
¼ cup chopped parsley
¼ cup chives
¼ cup dill
salt and pepper
Method
Add oil to a heavy-bottomed skillet over medium-high heat.
Line a baking sheet with paper towels and top with pickles. Add another layer of paper towels over the top and blot to dry completely. Set aside.
In a large bowl, whisk together flour, garlic powder, salt and pepper. Whisk in hot sauce and buttermilk until combined and smooth.
Coat pickles, in batches, in the batter.
When oil reaches 350 F, add in roughly a quarter of the battered pickles using a slotted, metal spoon. Fry until golden, about 3 minutes.
Remove from oil and let drain on a plate lined with paper towels.
Batter and fry in small batches, being sure not to overcrowd, until all pickles are cooked.
For Herby Ranch Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ¼ cup each of chopped parsley, chives and dill, and season with salt and pepper to taste.
Parmesan Zucchini Spears with Garlic Aioli
/Start to finish: 40 minutes
Impresses: 4
Ingredients
2 zucchini squash
½ cup flour
2 eggs
½ cup Italian-style breadcrumbs
¼ cup Parmesan cheese
½ cup sour cream
½ cup buttermilk
2 tablespoons roasted garlic
1 teaspoon chopped, fresh garlic
1 teaspoon kosher salt
Method
Heat oven to 400 F and top a baking pan with a baking rack. Set aside.
Cut the ends off each zucchini and slice in half horizontally. Slice each half into four spears lengthwise. Blot with paper towels to remove excess moisture.
Line three shallow dishes in a row. Fill the first with the flour, whisk eggs in the second, and combine breadcrumbs and Parmesan in the third.
To coat, dip each zucchini spear in the flour, dunk in egg, and cover in breadcrumbs. Arrange in a single layer onto baking rack.
Bake 20 minutes or until golden. Cool 5 minutes before serving.
For Garlic Aioli Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in 2 tablespoons roasted garlic, 1 teaspoon chopped, fresh garlic and 1 teaspoon kosher salt.
No-Fail Waffle Mix
/Start to finish: 10 minutes
Makes: 10 cups (enough for 30, 4-inch waffles)
Ingredients
1½ cups buttermilk powder
6 cups flour
1 cup powdered sugar
2 cups cornstarch
6 tablespoons baking powder
2 teaspoons salt
Method
Sift all ingredients into a large bowl and whisk to combine. Use a funnel to pour into an airtight container and store until ready to use.
To use:
Bring a waffle iron to medium-high heat.
Combine 2⅓ cups waffle mix with 1½ cups water, 7 tablespoons melted butter and 2 eggs. Whisk until just combined; a few lumps are OK.
Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron.
Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron.
Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.
Sneaky Spicy Chicken
/Start to finish: 1 hour 45 minutes
Impresses: 10
Ingredients
2 quarts vegetable oil (omit if baking)
4–5 pounds bone-in, skin-on chicken thighs and drummies
1 cup (2 sticks) butter, softened
2 teaspoons paprika
1 teaspoon garlic salt
2 teaspoons salt
2 tablespoons cayenne pepper
4 eggs
1 cup buttermilk
2 cups flour
2/3 cup corn starch
2 tablespoons salt
Baking alternative:
Heat oven to 400 F. Line two large baking sheets with foil. Place dredged chicken about 2 inches apart. Bake 30 minutes, flip and bake an additional 20 minutes or until golden brown and juices run clear.
Method
Add oil to a heavy-bottomed pot and bring to 350 F over medium-high heat (you can measure heat with a candy thermometer). Line two large baking sheets with paper towels and place one where you will begin dredging chicken and one on the opposite side of the pot, for draining the chicken.
Place chicken on the first baking sheet, skin-side down, to remove some of the moisture.
In a medium-sized bowl, mix together butter, paprika, garlic salt, salt and cayenne until fully combined. Set aside.
In a shallow dish, whisk together eggs and buttermilk. Place next to the chicken.
In another shallow dish, whisk together flour, cornstarch and salt. Set next to the eggs for your dredging station.
Start by coating all chicken pieces with 2–3 teaspoons of the butter mixture, including underneath the skin. Once all pieces are coated, begin dredging and frying.
- Step 1: Dip coated chicken into the egg mixture.
- Step 2: Coat chicken in flour mixture on all sides. Don’t shake off the excess.
- Step 3: Carefully place chicken in heated oil. Fry until golden brown and juices run clear, about 12 minutes for drummies and 15 minutes for thighs.
- Step 4: Remove chicken and place on second paper-towel-lined baking sheet. Repeat until all chicken is cooked.
Serve in batches or keep in 250 F oven until ready to serve.
Ranch Pasta Salad
/Start to finish: 40 minutes
Impresses: 8
Ingredients
1 package ranch seasoning
1 cup buttermilk
1 cup mayonnaise
1 cup pasta shells (We use the noodles from a box of macaroni and cheese.)
8 ounces sharp cheddar cheese, cut into small cubes
1 cup frozen peas, thawed
4 slices bacon, cooked and chopped
salt and pepper
Method
Whisk together the ranch seasoning, buttermilk and mayonnaise. Refrigerate at least 30 minutes.
Cook pasta to box instructions. Drain and cool.
Add cooked pasta, cheddar, peas and bacon to a large serving bowl. Toss together with ranch dressing, beginning with ½ cup, adding more if desired.
Season with salt and pepper.
Breakfast Cobb
/Start to finish: 40 minutes
Impresses: 4
Ingredients
For the salad:
1 medium-sized sweet potato
2 tablespoons olive oil
salt and pepper
4 eggs
1 5-ounce bag baby spinach
4 ounces bleu cheese, crumbled
4 slices bacon, cooked and crumbled
For the dressing:
1 cup buttermilk
½ cup mayo
¼ cup fresh chives
¼ cup fresh dill
1 clove garlic
½ lemon, juiced and zested
salt and pepper
Method
Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Cut the ends off the sweet potato and discard. Slice it in half long ways and cut each half into spears. Place on baking sheet and drizzle with olive oil, salt and pepper. Toss to combine.
Roast for 25–30 minutes, flipping halfway through. Set aside to cool once finished.
Bring a small pot of water to a boil over high heat. Reduce heat to simmer and carefully place eggs in one at a time. Set a timer and simmer for 6 minutes.
While the eggs cook, fill a medium-sized bowl with ice water. Set aside.
To make the dressing, whisk all ingredients together until combined.
Once timer has ended for the eggs, immediately transfer them to ice water for one minute to stop cooking. Remove and carefully peel each egg.
Serve up spinach on plates or in bowls and top with crumbles of bleu cheese and bacon, a few sweet potato spears and a soft-boiled egg sliced in half. Drizzle with the buttermilk ranch dressing.
Blueberry Buttermilk Muffins
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BLUEBERRY BUTTERMILK MUFFINS
Start to finish: 45 minutes
Yield: Baker’s dozen
Muffins:
2 ¼ cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup dark brown sugar
1 egg, beaten
1 cup Dairy Maid Dairy Buttermilk
¼ cup butter, melted
1 cup blueberries
Streusel:
¼ cup flour
¼ cup chopped walnuts
¼ cup sugar
½ cup cold butter, cut into pieces
Heat oven to 375 F. Line muffin pan with cupcake liners.
In a medium bowl, combine 2 cups flour, baking soda, salt, cinnamon and brown sugar together with your fingers, making sure to break up the clumps of brown sugar.
Add in butter, egg and buttermilk. Gently stir until just moistened.
Toss blueberries with ¼ cup flour in a small bowl.
Fold berries into batter until evenly incorporated.
Using ¼ cup measuring cup, fill muffin cups ¾ full.
In bowl used to toss blueberries, cut together streusel ingredients with a fork until crumbly.
Place a heaping tablespoon of streusel on top of each muffin by pressing gently.
Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let rest in pan for two minutes before removing to let cool on a wire rack.