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Homemade Ranch Chicken Fingers food shot

Ranch Chicken Fingers

Crispy, ranch-seasoned chicken tenders fried until golden and served with ranch dressing.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings

Equipment

  • 3 mixing bowls
  • Dutch oven or deep skillet
  • Tongs or slotted spoon
  • Measuring cups and spoons
  • Paper Towels
  • Plate or Baking Sheet

Ingredients
  

  • 1 1/4 pounds chicken tenders
  • 1 packet ranch seasoning mix I use Hidden Valley
  • 1/2 cup all-purpose flour for the first dredge
  • 1/3 cup all-purpose flour for the breadcrumb mixture
  • 1 cup Panko breadcrumbs
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 tablespoons water
  • peanut or vegetable oil for frying (about 2 inches in the pan)

Instructions
 

  • Prepare three shallow bowls: in bowl 1 whisk together 1/2 cup flour and 2 teaspoons of the ranch seasoning; in bowl 2 mix 1/3 cup flour, 1 cup panko breadcrumbs, 2 teaspoons ranch seasoning, and 1/2 teaspoon salt; in bowl 3 beat 2 eggs with 2 tablespoons water.
  • Pat the 1 1/4 pounds chicken tenders dry with paper towels.
  • Heat about 2 inches of peanut or vegetable oil in a Dutch oven or deep skillet over medium-high heat until it reaches 360–375°F (use a thermometer if available).
  • Dredge each tender first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press into the panko mixture to coat evenly.
  • Fry 4–5 pieces at a time (do not overcrowd) for about 4 minutes per side, turning once, until golden brown and cooked through.
  • Transfer cooked tenders to a paper towel–lined plate to drain briefly, then serve with ranch dressing.

Notes

  • Do not overcrowd the pan to keep oil temperature steady.
  • Use a thermometer for accurate frying temperature.
  • Pat chicken dry for better adhesion of coating.
  • Press breadcrumbs firmly to ensure an even crust.