Fry RanchTenders
Ingredients(8)
- ¾ cup
buttermilk
- 1 cup
sour cream
- 1 package (20 ounces)
chicken breast tenders rinsed, patted dry
- 1 tablespoon
pepper
salt to taste
- 2 cups
vegetable oil
- 1 seasoning packet or 3 tbsp of shaker seasoning
- 4 cups
flour
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(6)
- 1
In a small bowl, combine half of the packet of seasoning mix with sour cream and stir until well blended. Chill covered until ready to use.
- 2
In another bowl, combine the remaining half packet of seasoning mix with the buttermilk and stir until well blended. Combine chicken and buttermilk mixture together in a Glad® Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. Chill for at least 1 hour, overnight is best.
- 3
Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.
- 4
On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.
- 5
In a deep skillet, heat the oil to 365°F. Carefully drop the chicken in the oil a few at a time. Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.
- 6
Serve immediately with the sour cream mixture for dipping.
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