Ingredients:
- 1 pound chicken breast (cut into strips)
- 1 cup buttermilk
- 1 packet ranch seasoning mix (or homemade ranch seasoning)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup vegetable oil (for frying)
Optional dipping sauce:
- 1/2 cup ranch dressing
- 1 tablespoon hot sauce (optional for spice)
Instructions:
- Marinate the chicken: In a bowl, combine the buttermilk and ranch seasoning mix. Add the chicken strips, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to overnight) to marinate.
- Prepare the breading: In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper. In another shallow dish, combine the panko breadcrumbs and Parmesan cheese.
- Bread the chicken: Remove the chicken strips from the buttermilk marinade. Dredge each strip first in the flour mixture, then dip it back into the buttermilk, and finally coat it in the breadcrumb mixture. Press lightly to ensure the breadcrumbs stick.
- Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken strips to the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy. You may need to do this in batches depending on the size of your skillet.
- Drain and serve: Once the chicken strips are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve immediately with ranch dressing or your choice of dipping sauce.
Notes:
- For a healthier version, you can bake the chicken strips at 400°F (200°C) for about 20-25 minutes or until golden brown, flipping halfway through.
- Try adding some cayenne pepper to the flour mixture for a spicy kick!
- You can also use chicken tenders instead of cutting up chicken breasts for quicker preparation.
Nutrition (per serving):
- Calories: ~350-400 kcal (depends on oil used and serving size)
- Protein: ~30g
- Carbs: ~20g
- Fat: ~20g
- Fiber: ~1g
- Sodium: ~800mg
