Panko Ranch Chicken Strips With Dipping Sauce Recipes
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 CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE
This recipe combines everything that's good about good, indulgent food: crispiness, butteriness, tanginess, cheesiness. When served with a red cabbage and champagne vinegar slaw, or a creamy potato salad, it is absolutely perfect.
Provided by Color Fell
Time 30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 503.6 calories, Carbohydrate 31.5 g, Cholesterol 151.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 13.4 g, Sodium 777.5 mg, Sugar 0.7 g
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