Crispy Ranch Chicken Tenders With Ranch Dipping Sauce Rsc Recipes

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RANCH CHICKEN TENDERS



Ranch Chicken Tenders image

Chicken seasoned with dry ranch mix, then breaded and baked, makes for some tasty tenders! For a more intense ranch flavor, serve with additional ranch dressing for dipping.

Provided by Melissa Conger

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 6

2 tablespoons unsalted butter
½ pound skinless, boneless chicken breast
1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)
1 large egg
1 tablespoon milk
¾ cup plain bread crumbs

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.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 36.7 g, Cholesterol 188.7 mg, Fat 19 g, Fiber 1.8 g, Protein 32.5 g, SaturatedFat 9.4 g, Sodium 1372.4 mg, Sugar 3.1 g

CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE



Chicken Tenders with Buttermilk Ranch Dipping Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 2h35m

Yield 24 tenders

Number Of Ingredients 45

1 quart water
1/2 cup kosher salt
1/4 cup sugar
1 bay leaf
4 whole peeled garlic cloves
3/4 teaspoon whole black peppercorns
1/2 lemon
2 quarts ice cubes
1/2 cup buttermilk
1/4 cup pickle juice
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper, for seasoning
4 eggs, beaten
3 cups panko breadcrumbs
1 cup cornstarch
1 1/2 tablespoons dried oregano
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon paprika
Kosher salt and freshly ground black pepper, for seasoning
1/2 cup fajita seasoning
1 1/2 teaspoons garlic salt
1 1/2 teaspoons chili powder
1 tablespoon superfine sugar
1 tablespoon freshly ground black pepper
3/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
24 chicken tenders (about 2 2/3 pounds), tendons removed
Canola oil, for deep frying
Buttermilk Ranch Dipping Sauce
1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh dill
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
4 to 5 turns fresh ground black pepper
Pinch of cayenne pepper

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.

ORIGINAL RANCH® CRISPY CHICKEN



Original Ranch® Crispy Chicken image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 3

1 medium roasting chicken, about 3 pounds, cut into 8 pieces
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup unseasoned dry bread crumbs or cornflake crumbs

Steps:

  • Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad® Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F.

RANCH CHICKEN TENDERS



Ranch Chicken Tenders image

Family favorite Ranch flavors will delight everyone.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 5

1/3 cup ranch dressing
1 tablespoon chopped fresh basil leaves
1 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) uncooked chicken tenders (not breaded)
Additional ranch dressing

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.

Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

RANCH CRISPY CHICKEN



Ranch Crispy Chicken image

Make and share this Ranch Crispy Chicken recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

1 broiler-fryer chicken, bone in, skin on, cut into 6-8 pieces
1 (1 ounce) package hidden valley ranch dressing mix
1/4 cup breadcrumbs

Steps:

  • Mix the breadcrumbs and Dressing mix in a plastic bag.
  • Put chicken in the bag and shake until coated.
  • Bake in 375F oven for 50 minutes.

Nutrition Facts : Calories 521.2, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 210.4, Carbohydrate 4.9, Fiber 0.3, Sugar 0.4, Protein 43.7

CRISPY RANCH FRIED CHICKEN



Crispy Ranch Fried Chicken image

It's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 7

4 cups all-purpose flour, divided
6 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Steps:

  • In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts :

CRISPY RANCH "FRIED" CHICKEN



Crispy Ranch

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 9

1 cup Panko (Japanese-style breadcrumbs)
4 teaspoons vegetable oil
Coarse salt and pepper
1/2 cup low-fat plain Greek yogurt
1 teaspoon roughly chopped fresh thyme leaves
1 clove garlic, minced
Cayenne pepper
2 boneless, skinless chicken breasts (1 pound)
Salad greens, for serving

Steps:

  • Preheat oven to 500 degrees. On a rimmed baking sheet, stir together panko and oil. Spread in an even layer, and bake until golden, about 3 minutes. Transfer to a plate, wipe sheet, and fit with a wire rack.
  • On a separate plate, combine yogurt, thyme, garlic, pinch of cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with yogurt mixture then coat with breadcrumbs, pressing lightly to adhere. Shake off excess and place on rack. Bake until chicken is cooked through, 17 to 20 minutes, flipping halfway through. Let cool 5 minutes. Slice and serve over salad greens.

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