Crispy Ranch Chicken Tenders With Ranch Dipping Sauce #RSC

Total Time
29mins
Prep 25 mins
Cook 4 mins

Ready, Set, Cook! Hidden Valley Contest Entry. Crispy chicken tenders with hidden Valley Ranch enhanced coating and served with a creamy Hidden Valley Ranch spinach dipping sauce.

Ingredients Nutrition

Directions

  1. Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
  2. Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
  3. Next chop the shallots you want about 1/3 a cup here.
  4. Chop the fresh chives.
  5. Chop the water chestnuts, or buy them that way.
  6. Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
  7. Then add the water chestnuts, spinach, shallot, chives and pepper.
  8. Mix well, cover and chill at least 1 hour.
  9. Pre heat your fryer to 375°.
  10. Meanwhile, put the flour and cayenne in one shallow plate.
  11. Put the eggs and water in a second plate and whip to combine.
  12. In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
  13. Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
  14. Put chicken in a plastic bag and pound out to flatten a little.
  15. This will make them cook faster and more evenly.
  16. Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
  17. Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
  18. Serve hot with the Ranch Spinach Dipping Sauce.