Ranch Breaded Chicken Fingers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband is the biggest breaded chicken fan. But since I can't make mine taste like his dad's basic breaded chicken, I stopped trying. I created this version to please both of us. Ingredients:
12 chicken tenderloins |
1 cup unseasoned breadcrumbs or 1 cup panko breadcrumbs |
2 (4 ounce) packets ranch dressing mix |
3 tablespoons flour |
1 teaspoon pepper |
1/4 teaspoon salt (optional) |
2 whole eggs |
1/4 cup vegetable oil |
1/4 cup romano cheese |
Directions:
1. Mix the eggs in one flat container. Mix the flour, 1 ranch packet, salt, pepper and cheese in another container. And finally mix the breadcrumbs and the remaining ranch packet in another shallow container.
2. Dredge the chicken first in the flour mix, then the egg, then finally cover in the breadcrumbs. Let the chicken set up for a few minutes to make sure the breadcrumbs stick.
3. While the chicken is resting, heat the oil in a medium to medium high heat pan (depending on your stove). Place the chicken carefully in the hot oil. Allow to cook for approximatly 5 minutes per side, or until golden brown.
4. If you find the chicken is not cooked through, place the chicken in an oven safe dish and bake at 350 for 10 minutes.
5. You might have to pound the chicken tenderloins the next time you make the dish if you find they don't cook well.
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