Fried Chicken Fingers With Herbed Ranch Dip Recipes

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

"FRIED" CHICKEN FINGERS WITH HERBED RANCH DIP

Steps:

• Preheat the oven to 400 degrees F.
• For the chicken: Season the chicken breast strips with the salt and pepper. Sprinkle with the flour and toss to coat on all sides.
• In a small baking dish, combine the Greek yogurt and chipotle powder if using. Whisk to combine. In a second small baking dish, combine the breadcrumbs, garlic powder and mustard powder. Coat each chicken strip in the yogurt mixture and then the breadcrumb mixture. Place the strips on a wire rack set over a rimmed baking sheet. Repeat until all the strips are completely coated in breadcrumbs. Spray the chicken strips with cooking spray and bake until golden and crunchy and the center is cooked through, 10 to 13 minutes.
• While the chicken bakes, make the dip: Whisk together the creme fraiche, mayonnaise, lemon juice, basil, parsley, chives and thyme in a medium bowl. Season with salt and pepper and refrigerate until ready to serve.

FRIED CHICKEN TENDERS

Steps:

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

CRUNCHY RANCH CHICKEN FINGERS

Steps:

• Combine cornflake crumbs and parsley.
• Combine dressing and water in another bowl.
• Dip chicken into dressing mixture.
• Cover with cornflake mixture.
• Place on lightly sprayed non stick pan.
• Bake 8 minutes or until tender in a 425 degree oven.

CRISPY RANCH FRIED CHICKEN

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.

CRUNCHY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
• Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

RANCH CHICKEN FINGERS MEAL

Steps:

• Preheat oven to 400°F. Measure 1/3 cup coating mix into shaker bag, then use to coat chicken as directed on package.
• Place in foil-lined 15x10x1-inch baking pan.
• Bake 20 min. or until chicken is cooked through (170°F). Serve with the pasta sauce for dipping, the mixed vegetables and breadsticks.