Breaded Chicken Tenders with Buttermilk Ranch Dressing is crispy, easy, and delicious! The trifecta of a good chicken recipe!
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I packed up these Breaded Chicken Tenders with Buttermilk Ranch Dressing and found a table at the park next to the library. We had a picnic to celebrate the glorious weather.
Do you see? It was a BEAUTIFUL day 🙂
For dinner, I packed this tuna pasta salad, some cut up veggies, a few clementines and these Parmesan-Crusted Chicken Tenders from Andie’s new cookbook! Andie is a blogger who first wrote this memoir {which I’ve read twice} and now has this cookbook:
After thumbing through this beautiful book with Brooke, we decided to make this recipe because {1} we had all the ingredients on hand without having to make a trip to the store {2} super kid friendly!! and {3} I could use the leftovers on a salad #winning.
So, I whipped a double batch up and off to the park we went.
Ya’ll–> they were a hit. A big hit. And I’m not just saying that because I was in a ridiculously good mood because SUN.
I mean to tell you that they were really that good, especially with the homemade buttermilk ranch to go with. And that’s coming from a girl who typically prefers vinaigrettes to creamy dressings. Homemade makes all the difference in the world.
Brooke tried the ranch, Blake was more interested in the grass than eating, but generally my kiddos preferred the ketchup. Gord and I alternated between the BBQ sauce and the ranch. SO good 🙂
If you’re looking for a cookbook with delicious and healthy recipes for summer, this is the ticket. Thanks for sharing your lovely book with me, Andie! Can’t wait to see you in a few days at Indulge! *insert ten million heart-eyed emojis here*
Recipe below. Have a great day, friends!
Breaded Chicken Tenders with Buttermilk Ranch Dressing
Preheat oven to 400 degrees. Set wire cooling rack over a large rimmed baking sheet. Spray rack with nonstick cooking spray and set aside.
In a small shallow bowl, whisk together the bread crumbs, garlic powder, onion powder, salt, pepper and parmesan. In another small bowl, beat the egg whites.
Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat. Put the coated tenders on a plate as you go, repeating the dredging process until all the tenders are coated.
In a 12-inch nonstick skillet, heat 2 teaspoons of olive oil over medium high heat. Add ha;f the tenders and cook until golden brown on one side, about 3 minutes. Flip and cook until the second side is golden brown, another 3 minutes more. Transfer to the prepared baking sheet. Add the remaining 2 teaspoons of oil to the pan, and repeat the cooking process with the remaining tenders.
Bake until the tenders are golden brown and cooked through, 8-10 minutes.
For the ranch dressing, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt and pepper.
Serve the warm chicken tenders with ranch on the side. {My kids used ketchup and BBQ sauce too. Yum yum!}
Munere veritus fierent cu sed, congue altera mea te, ex clita eripuit evertitur duo. Legendos tractatos honestatis ad mel. Legendos tractatos honestatis ad mel.
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