Ranch Fried Chicken Tenders

• Meat

  • 2 lbs Chicken breast tenderloins

• Produce

  • 1 tsp Garlic powder
  • 1 tbsp Parsley, dried
  • 1/4 cup Potato flakes, dry

• Condiments

  • 1 cup Ranch dressing

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Snacks

  • 30 Saltine crackers

Found on dearcrissy.com

Ingredients

• 2 or 3 lbs chicken breast tenderloins (or cut breasts into strips)
• 30 saltine crackers
• ¼ cup all-purpose flour
• ¼ cup dry potato flakes
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 cup ranch dressing
• Vegetable oil for frying

Directions

• Add chicken pieces to a bowl and cover with ranch dressing. Cover and refrigerate 20 minutes (or longer if you like.) Place crackers in a large resealable plastic bag and crush with a rolling pin. Add the flour, potato flakes, salt, garlic salt, dried parsley and pepper and mix well. Place marinated chicken in bag with crumb mixture. Seal and shake to coat. I actually prefer using a large-ish plastic container with a lid. Hold tight when you shake so the lid doesn’t come off! Heat oil over low low-medium to medium heat. Add tenders a few at a time. Cook 2-3 minutes on each side or until golden brown and fully cooked.