Crispy Ranch Chicken Tenders With Ranch Dipping Sauce Rsc Recipes

RANCH CHICKEN TENDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven.
• Slice chicken breast against the grain into thin strips.
• Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl.
• Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish.
• Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer.
• Allow to rest 5 minutes before serving.

CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE

Steps:

• Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes.
• When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours.
• Make the seasoned flour: Combine the ingredients in a medium bowl and mix well.
• Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside.
• Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside.
• Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading.
• Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce.
• In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.

CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC

Steps:

• Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
• Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
• Next chop the shallots you want about 1/3 a cup here.
• Chop the fresh chives.
• Chop the water chestnuts, or buy them that way.
• Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
• Then add the water chestnuts, spinach, shallot, chives and pepper.
• Mix well, cover and chill at least 1 hour.
• Pre heat your fryer to 375°.
• Meanwhile, put the flour and cayenne in one shallow plate.
• Put the eggs and water in a second plate and whip to combine.
• In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
• Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
• Put chicken in a plastic bag and pound out to flatten a little.
• This will make them cook faster and more evenly.
• Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
• Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
• Serve hot with the Ranch Spinach Dipping Sauce.

RANCH CHICKEN TENDERS

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In small bowl, mix 1/3 cup ranch dressing and the basil. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into ranch dressing mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional ranch dressing.