Number Of Ingredients 6 Steps:
Mix the bread crumbs, parmesan, and ranch seasoning together in a shallow dish and set aside. Place the flour and eggs each in their own shallow dish. Dredge each chicken tenderloin in flour to coat, then place it in the egg mixture to wet the flour, and finally, coat it in the bread crumb mixture on all sides. Place each chicken tender on a baking sheet about 1 inch apart. Once all tenders are coated, discard any extra flour, eggs, or breadcrumbs. Bake at 400 on the lower oven rack for 10-12 minutes or until the chicken is cooked through (165˚F internal temp.) Remove from the oven and serve immediately or place chicken tenders on a wire cooling rack until you are ready to serve.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Heat oven to 400°F. Spray large cookie sheet with cooking spray. In small bowl, mix 1/3 cup ranch dressing and the basil. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into ranch dressing mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional ranch dressing.
Time 45m Yield 2 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F. As it heats, fill a food processor with Doritos. Put on the lid and pulse until you have a fine crumble. If you don’t have a food processor, place them in a gallon-sized resealable plastic bag and smash until they’re dust, basically. Once you have about 1 1/2 cups of crumbled Doritos, pour them into a shallow bowl. In a second shallow bowl, crack two eggs and beat them with a fork until thoroughly combined. In a third shallow bowl, combine flour, salt and pepper. Set all three bowls in a row, starting with flour mixture, then egg mixture, then crushed Doritos. Place them next to a baking sheet (it will all make sense soon, promise). Cut chicken breasts into strips. Dip each strip into the flour mixture, then the egg mixture, then the Doritos, then place them about an inch apart on a baking sheet (ideally lined with parchment paper for easy cleanup afterward). Bake chicken tenders for 30-35 minutes, or until the juices run clear when pierced with a fork. If you cut a chicken strip in half, the inside should be entirely white.
Time 30m Number Of Ingredients 5 Steps:
Preheat oven to 375°F. Line a baking sheet with foil (for easy cleanup, if desired); spray with nonstick spray. Set aside. Combine Corn Flakes, dry ranch dressing mix, and Parmesan cheese in a shallow dish. Place melted butter in a separate shallow dish. Use paper towels to pat the chicken dry. Working with one piece of chicken at a time, dip the dry chicken in the melted butter to coat, then dredge in the Corn Flakes mixture. Place the breaded tenders on the prepared baking sheet. Spritz lightly with nonstick spray or mist with oil (this helps them brown even more in the oven). Bake for about 14-15 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165°F and the coating is browned and crispy.
Time 2h35m Yield 24 tenders Number Of Ingredients 45 Steps:
Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes. When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours. Make the seasoned flour: Combine the ingredients in a medium bowl and mix well. Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside. Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside. Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading. Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce. In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.
Time 40m Yield 2 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven. Slice chicken breast against the grain into thin strips. Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl. Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish. Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer. Allow to rest 5 minutes before serving.
Time 1h5m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Grease a 13 x 9-inch baking dish. Set oven to 350 degrees F. In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix. Place the melted butter in a shallow dish. Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture. Place in prepared baking dish. Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Put ranch dressing into medium sized bowl. Put bread crumbs with herbs and wheat germ (optional but adds a fantastic buttery-nutty crunch) added into another bowl next to the ranch dressing bowl. Pound chicken breasts into 1/4" thickness with cooking mallot. See my recipe for Mysterious Multiplying Chicken for directions on how to do this if you don’t know how. Cut chicken breasts into strips over the bowl of ranch dressing so that strips fall into bowl. Stir with fingers to coat chicken pieces well. Wash hands, then pour enough of your favorite cooking oil (I use cold-pressed virgin olive oil for it’s health benefits) into the bottom of a heavy skillet just to coat. Heat pan on med-high heat just until oil begins to smoke then turn heat to medium. You can use non-stick spray, but chicken doesn’t get that pretty golden color and tends to get blacken as well. If you can handle two pans at the same time, you may want to consider that because two chicken breasts will fill two skillets worth. Take each chicken piece and dip into the bread crumbs and carefully lay each piece in the pan leaving only enough room between pieces to turn pieces with tongs. Cook approximately 3-4 minutes each side OR until golden brown each side (CHECK AFTER 2 MINUTES YOUR STOVE MAY COOK HOTTER THAN MINE). Cut into one piece to make sure it is done before removing pieces from skillet. Enjoy your juicy tender chicken.
