1. For the Cowboy Butter Ranch: Mix the melted butter, minced garlic cloves, Dijon mustard, juice of 1 lemon, paprika, chili oil, mayonnaise, sour cream, buttermilk (start with 1/4 cup and adjust up to 1/2 cup for desired consistency), garlic powder, onion powder, chopped fresh dill, chopped fresh parsley, chives, salt, and black pepper together. Set aside, ideally in the fridge overnight, for the flavors to develop.
2. For the Fried Chicken Tenders Batter: In a bowl, mix 2 cups of buttermilk, 1 egg, and 1/4 cup of Kinder's Cowboy Butter seasoning.
3. For the Dry Mix: In another bowl, combine 3/4 cup of flour and Kinder's Buttermilk Ranch Panko Flakes.
4. Coat the chicken tenders by first dipping them in the wet batter mix, then thoroughly coating them in the dry mix for complete flavor and crisp coverage.
5. Heat a cast iron skillet and toast your bread if desired (optional).
6. Fill a pot or deep pan with olive oil and heat it to 350°F. Carefully place the coated chicken tenders into the hot oil and fry for about 3-4 minutes on each side until golden brown and cooked through.
7. Remove the cooked chicken tenders from the oil.
8. Build your sandwich: Place provolone cheese on the toasted bread, add the fried chicken tenders, drizzle generously with the prepared Cowboy Butter Ranch, and add lettuce. Serve with an extra side of ranch for dipping. Enjoy!
