Wednesday, July 13, 2016

ranch chicken fingers... 25 minutes

the goods:

1 and 1/2 pounds chicken tenders (or you can slice your own from 3 chicken breasts)
1 packet ranch seasoning mix
1/2 cup flour, plus 1/3 cup flour
1 cup panko breadcrumbs
1/2 teaspoon salt
2 eggs, lightly beaten with 2 tablespoons water
vegetable oil

Make an assembly line of 3 bowls. In the first bowl, combine 1/2 cup flour and 2 teaspoons ranch seasoning. In second bowl, combine the eggs and water. In the third bowl, combine 1/3 cup flour, panko crumbs, 2 teaspoons ranch seasoning, and salt.
Heat 2 inches of oil over medium heat, in a dutch oven or deep skillet, preferably cast iron. Working with one chicken tender at a time; Dredge chicken in flour, dip in egg mixture, then coat with panko crumb mixture, gently pressing to adhere crumbs to chicken.
Fry 4-5 pieces as a time (don't overcrowd the pan), about 4 minutes per side or until cooked through. Serve with ranch dressing.

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