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Parmesan Ranch Chicken Tenders

I just added a bit of this and bit of that to make these at first, but now I have gotten the recipe down, and want to share it with you.


2 pounds of chicken tenders
1 1/2 cup of bottled ranch dressing (I use Kraft)
2 Tablespoons garlic powder
1 teaspoon pepper
1/2 teaspoon paprika
Crust:
1 cup  Italian bread crumb
3/4 cup Panko crumbs
1/2  cup freshly grated Parmesan cheese
2 teaspoons garlic powder
1/2 teaspoon pepper

Place ranch dressing, garlic powder, pepper, and paprika in a bowl and mix well.  Pour mixture into Ziplock bag.  Add chicken tenders and shake lightly.  Place in refrigerator for 30 minutes to 1 hour.

Preheat oven to 400 degrees.  Line a large baking sheet with foil.  Place a cookie/cake cooling rack on top of foil.  Spray rack with cooking spray. 

Mix bread crumbs, Panko crumbs, Parmesan, garlic powder and pepper in bowl and place half of the mixture in  another Ziplock bag. 

Pour chicken tenders and sauce on a large platter/plate.  Make sure each tender in coated in the ranch mixture.  Put half of the tenders in bread crumb mixture and shake well.  Make sure tenders are fully coated.  Place each tender on baking rack. 

Add rest of crumbs in bag and then add chicken and repeat. 

Bake 12 minutes.  Remove from oven and carefully turn tenders so that you aren't loosing any breading.  Bake another 12 minutes or until tenders are done, crispy, and golden brown.  Serve with your favorite dipping sauce. (We like Tomato Bacon Ranch by Terrapin Ridge Farms)

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