Cool Ranch Chicken Tenders Views: 22
May 2, 2016 Comments:
1 package of chicken tenders, I had 8 in my package
1 cup of flour
1 teaspoon or more of chili powder (more will give it more heat), if you do not like heat, use paprika
1/2 teaspoon onion powder
1/2 teaspoon of garlic salt
1/2 teaspoon of oregano
2 eggs, beaten
1 bag of Cool Ranch Dorritos
Homemade Parmesan Ranch Dressing
1 cup Buttermilk
1/2 cup Sour cream
1 Tablespoon of chopped chives, fresh is best
1 Tablespoon of parsley, I used dry
1/2 cup Parmesan cheese, the kind you shake
1/2 teaspoon Dill, dry
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Salt, taste after adding Parmesan cheese, you may not want any or you may want more
1/8 teaspoon Pepper, cracked fresh if possible
This dressing makes an excellent salad dressing or dipping sauce.
I love chicken tenders. Perfect as an appetizer or great as a meal with a side salad or side dish. My recipe is inspired by one of my followers, who sent me a recipe on Nacho Fried Chicken by Tastemade. My recipe is tenders, used cool ranch chips and I baked, not fried these tenders. Enjoy!
Ranch dipping sauce or your favorite dipping sauce
Place chicken tenders in a ziplock bag and cover with buttermilk. Place in refrigerator for at least 8 hours or overnight.
Preheat oven to 375 degrees.
Prepare 3 separate bowls, one with the eggs, one with flour and seasonings (whisk together) and one with Cool Ranch Dorritos, crushed.
Take tenders out of the buttermilk and shake off excess. Dip into eggs, dredge in flour, dip back into egg and roll in the Cool Ranch Dorritos. Place into baking pan, do not over crowd your pan. Bake for 25 -30 minutes until chicken has come to temperature. (160 degrees for white meat) Serve with Ranch Dipping Sauce or your favorite sauce. Pictured here with my homemade ranch dressing. Enjoy!
Tampa Cake Girl
May 3, 2016 at 12:53 am
The grandkids will love these and they are so easy. Thank you for you kind words and I look forward to seeing you when you come back to Florida!