Crack Chicken Tenders with Ranch & Parmesan

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1-inch strips

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup buttermilk

1 cup panko bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup ranch seasoning

Vegetable oil, for frying

Ranch dressing, for serving

Instructions:

1. In a shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder.

2. In a separate shallow dish, pour the buttermilk.

3. In a third shallow dish, combine the panko bread crumbs, Parmesan cheese, and ranch seasoning.

4. Dip each chicken strip in the flour mixture, ensuring it’s fully coated. Shake off any excess flour.

5. Next, dip the floured chicken strip into the buttermilk, allowing excess to drip off.

6. Finally, dredge the chicken strip in the panko mixture, pressing gently to adhere the crumbs.

7. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of bread crumbs sizzles immediately.

8. Carefully place the chicken tenders in the hot oil, working in batches to avoid overcrowding the pan. Do not overcrowd the pan; this will lower the oil temperature and result in soggy tenders.

9. Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

10. Remove the cooked chicken tenders from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.

11. Serve immediately with your favorite ranch dressing.