Here is a concise summary of the provided text:
**Title:** Homemade Chicken Tenders with DIY Ranch Dressing
**Summary:**
* The author shares a recipe for comfort food: homemade chicken tenders with a from-scratch ranch dressing.
* **Chicken Tenders:**
+ Remove tendons using a fork and paper towel trick.
+ Marinate in a mix of buttermilk, dill pickle juice, Frank's Red Hot, smoked paprika, and salt for 2-4 hours.
+ Dredge in flour, egg wash, and panko breadcrumbs.
+ Shallow-fry at 375°F for 4 minutes (2 minutes per side).
* **Homemade Ranch Dressing:**
+ Mix of buttermilk, mayonnaise, sour cream, distilled white vinegar, garlic powder, onion powder, salt, MSG, sugar, and chopped fresh herbs (chives, dill, parsley).
+ Allows the mixture to thicken in the fridge for at least an hour.
* **Result:** Tender and juicy chicken tenders paired with a creamy, flavorful homemade ranch dressing that surpasses store-bought alternatives.
Here are the key facts extracted from the text, numbered and in short sentences:
**Chicken Tenders**
1. The chef uses chicken tenders with a visible tendon that needs to be removed.
2. To remove the tendon, the chef uses a fork to push it out and then pulls it with a paper towel.
3. The tenders are marinated for 2-4 hours, depending on their size.
4. The marinade consists of buttermilk, dill pickle juice, Frank's Red Hot, smoked paprika, and salt.
**Homemade Ranch Dressing**
5. The chef uses a homemade ranch recipe with ingredients like distilled white vinegar, garlic powder, onion powder, salt, MSG, caster sugar, buttermilk, mayonnaise, sour cream, and fresh herbs (chives, dill, parsley).
6. MSG is commonly used in many commercial ranch dressings.
7. The sugar, salt, and MSG are dissolved in vinegar to ensure a smooth sauce.
8. A mortar and pestle is used to grind coarse garlic and onion powder.
9. The sauce thickens after sitting in the fridge for 30 minutes to an hour.
**Cooking Process**
10. The marinated tenders are dried with paper towels before coating.
11. The coating process involves flour with onion powder, egg wash, and panko breadcrumbs.
12. The tenders are shallow-fried in about 1/2 inch of oil at 375°F for 4 minutes (2 minutes per side).
13. Salt is added to the tenders immediately after flipping them in the oil.
14. The cooked tenders rest for about 3 minutes before serving.
**Miscellaneous**
15. The chef is a professional with experience cooking various dishes, including high-end cuisine.
16. The chef will be relocating to a new kitchen in Austin, Texas, which will be featured in upcoming content.