Ingredients (8)
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buttermilk ¾ cup
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sour cream 1 cup
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chicken breast tenders rinsed, patted dry 1 package (20 ounces)
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pepper 1 tablespoon
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salt to taste
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vegetable oil 2 cups
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet 1 packets (1 ounce each)
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flour 4 cups
Steps (6)
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1In 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.
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2In 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.
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3Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.
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4On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.
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5In 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.
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6Serve immediately with the sour cream mixture for dipping.
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