Panko Ranch Chicken Strips With Dipping Sauce Recipes

BAKED PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
• In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
• Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE

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.

PANKO RANCH CHICKEN STRIPS WITH DIPPING SAUCE

Steps:

• Place chicken in a medium bowl with 1/4 cup of the ranch dressing; toss until well coated. Place the breadcrumbs in a shallow pan, such as a pie pan. Coat chicken pieces, one at a time with the breadcrumbs and set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-498126080", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
• One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
• Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
• Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE

Steps:

• Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
• Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
• Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
• Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
• Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.