Fry Ranch Tenders 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.

RANCH FRIED CHICKEN TENDERS

Steps:

• Add chicken pieces to a bowl and cover with ranch dressing. Cover and refrigerate 20 minutes (or longer if you like.)
• Place crackers in a large resealable plastic bag and crush with a rolling pin. Add the flour, potato flakes, salt, garlic salt, dried parsley and pepper and mix well.
• Place marinated chicken in bag with crumb mixture. Seal and shake to coat. I actually prefer using a large-ish plastic container with a lid. Hold tight when you shake so the lid doesn't come off!
• Heat oil over low low-medium to medium heat. Add tenders a few at a time. Cook 2-3 minutes on each side or until golden brown and fully cooked.

FRY RANCH TENDERS

Steps:

• In a small bowl, combine half of the packet of seasoning mix with sour cream and stir until well blended. Chill covered until ready to use.
• In another bowl, combine the remaining half packet of seasoning mix with the buttermilk and stir until well blended. Combine chicken and buttermilk mixture together in a Glad® Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. Chill for at least 1 hour, overnight is best.
• Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.
• On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.
• In a deep skillet, heat the oil to 365°F. Carefully drop the chicken in the oil a few at a time. Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.
• Serve immediately with the sour cream mixture for dipping.

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.

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.

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.