Hidden Valley Chicken Strips Recipes

HIDDEN VALLEY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
• Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

AIR FRYER RANCH CHICKEN TENDERS

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set the air fryer to 400°F.
• In a shallow bowl, whisk the eggs with salt and pepper, to taste. On a plate, mix the panko crumbs with the ranch seasoning mix.
• Dip each chicken tender into the eggs, then press into the panko, making sure to coat all sides. Spray the tenders with olive oil spray (or other oil spray) on both sides.
• In batches (you'll get 4-6 per basket), cook the chicken tenders for about 6-8 minutes on each side, turning halfway through, until the chicken is cooked through and the outside is crisp and golden. Serve immediately with ranch dressing, for dipping.

HIDDEN VALLEY CHICKEN STRIPS

Steps:

• Preheat oven to 425°. Combine cornflakes and basil in a medium bowl. Put 1/2 bottle dressing in a separate bowl. Dip chicken strips in dressing, sprinkle with pepper, and coat in cornflake mixture. Arrange chicken in a single layer on nonstick baking pan, and bake 15 minutes, or until done. Use remaining dressing as a dip.

HIDDEN VALLEY RANCH ORANGE CHICKEN STRIPS

Steps:

• Cut chicken into strips and saute in oil until brown.
• Combine dry dressing mix, broth and marmalade and pour over chicken.
• Cover and simmer for 3 to 5 minutes until done.