Italian Ranch Chicken Strips Recipes

PARMESAN RANCH CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 375°F. Line a baking sheet with foil (for easy cleanup, if desired); spray with nonstick spray. Set aside.
• Combine Corn Flakes, dry ranch dressing mix, and Parmesan cheese in a shallow dish.
• Place melted butter in a separate shallow dish.
• Use paper towels to pat the chicken dry.
• Working with one piece of chicken at a time, dip the dry chicken in the melted butter to coat, then dredge in the Corn Flakes mixture.
• Place the breaded tenders on the prepared baking sheet. Spritz lightly with nonstick spray or mist with oil (this helps them brown even more in the oven).
• Bake for about 14-15 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165°F and the coating is browned and crispy.

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.

ITALIAN RANCH CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. In another shallow bowl, combine dressing and water. Dip chicken into dressing mixture, then coat with crumb mixture. , Arrange chicken on a baking sheet coated with cooking spray. Lightly spray top of chicken with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until juices run clear.

CRUNCHY PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

ITALIAN RANCH CHICKEN

Steps:

• Cut chicken into bite sized pieces.
• Sauté chicken pieces in a little olive oil until browned.
• While chicken is browning, combine the ranch and Italian dressings in measuring glass or bowl.
• When chicken in browned, pour dressing mixture in and cook on low heat until mixture is just beginning to boil and beat throughout.
• Pour chicken mix over egg noodles or pasta.
• Sauce can easily be doubled.

ITALIAN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months.