Crispy Ranch Chicken Tenders With Ranch Dipping Sauce #RSC

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 29mins
SERVES: 6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
  • 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.
  • Next chop the shallots you want about 1/3 a cup here.
  • Chop the fresh chives.
  • Chop the water chestnuts, or buy them that way.
  • Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
  • Then add the water chestnuts, spinach, shallot, chives and pepper.
  • Mix well, cover and chill at least 1 hour.
  • Pre heat your fryer to 375°.
  • Meanwhile, put the flour and cayenne in one shallow plate.
  • Put the eggs and water in a second plate and whip to combine.
  • 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.
  • Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
  • Put chicken in a plastic bag and pound out to flatten a little.
  • This will make them cook faster and more evenly.
  • Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
  • 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.
  • Serve hot with the Ranch Spinach Dipping Sauce.
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