Our August COOK Club cookbook is a great one for Back to School Cooking. Can you believe August is almost over? But with school going strong, these Easy Crunchy Ranch Chicken Strips are the perfect meal for busy school nights.
I wanted to share another great recipe from our book – Southern Living’s “Busy Mom’s Weeknight Favorites.” This is another of the recipes that quickly became a staple at our house – the kiddos love it!
In fact, I tried this recipe because I handed the book to my youngest child and said “Pick a recipe out that you want to try tonight.” She went through the cookbook, and this was what she chose (I think it was the combo of chicken and ranch that grabbed her!).
I will admit – this was one I cocked an eyebrow and thought “There is no way this will be good.” And – along with that – I’m adult enough to admit – I WAS WRONG!
These Crunchy Ranch Chicken Strips are so crunchy, and so tasty, I usually make extra just to have leftovers for the week. I love the surprise ingredient and think it adds a great taste to the strips.
CRUNCHY RANCH CHICKEN STRIPS
You will need:
- 1 envelope ranch dressing mix, with 1 tablespoon kept out.
- 2 pounds chicken tenders
- 1/4 cup buttermilk (you can make your own with 1/4 cup regular milk and 1 teaspoon lemon juice or vinegar. Mix into the milk and let sit for 5 minutes.)
- 1 large egg
- 1/2 cup all purpose flour
- 1 package (13 ounces or so) of ranch flavored chips, finely crushed (I ran mine through the food processor, but a rolling pin over a Ziploc works well too!)
- Cooking spray
Preheat your oven to 425 degrees. Use the 1 tablespoon of ranch dressing and sprinkle evenly over the chicken pieces on both sides.
Whisk together the buttermilk, egg and rest of the dressing mix. In one bowel, put the flour. In another bowl, put the crushed chips. Dredge the chicken pieces in the flour, then dip into the buttermilk mixture, and then roll the chicken in the crushed chips. Coat the chicken with the cooking spray lightly on both sides.
Place a baking sheet into the pre-heated oven for 5 minutes. Once pan is removed, place the chicken on the hot baking sheet. Bake the chicken for 25 to 30 minutes until crust is lightly browned and chicken is no longer pink in the middle.
Remove from baking sheet and serve with desired sides. For a quick meal, I make these and serve with macaroni and cheese, baked beans or green beans, or coleslaw and mashed potatoes. Use easy biscuits to finish it out and you have a great meal in no time flat!
That’s it. This is a 30 minute or less meal – and those to me are WONDERFUL! I use this on a night when we have to get out the door in a hurry or when it’s been a late day and everyone comes through the door starving.
What do you think? Sounds delicious, right? Tell me below what you think of the recipe and what meals you use when everyone is hungry and dinner needs to be FAST!
Don’t forget to check out the other recipes I’ve shared from this book – Sloppy Joe Squares, Shepherd’s Pie, and Superfast Salisbury Steak. All of these are great to add your recipe list when food needs to be done fast!
Until next time,