Crispy Ranch Chicken Tenders With Ranch Dipping Sauce #RSC

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.

• Ready In: 29 mins
• Serves: 6
• Yields: 2 cups

Ingredients

•  oil, I use a deep fat fryer (for frying)
• 1  lb boneless skinless chicken breast
• 2⁄3 cup all-purpose flour
• 1  teaspoon cayenne
• 3  eggs
• 1  tablespoon water
• 2⁄3 cup panko breadcrumbs
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon black pepper
• 1 (1 ounce) package  Hidden Valley Original Ranch Dips Mix
• 1  teaspoon lemon zest
• 1  teaspoon thyme
• 1  teaspoon oregano

• Ranch Spinach Dipping Sauce

• 10  ounces frozen spinach
• 8  ounces chive & onion cream cheese, softened to room temperature
• 1  cup  Hidden Valley® Original Ranch® Dressing
• 4  ounces water chestnuts, chopped
• 1  small shallots, chopped or 1⁄3 cup shallot
• 3  tablespoons fresh chives, chopped
• 1  teaspoon black pepper

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.