Crispy Ranch Chicken Fingers with Pea corn saute (From Daphne oz)

hello fans, tonight for dinner I made for my lovely parents a crispy ranch flavored oven chicken fingers with pea corn sauté. its seasoned with lime juice to give it a punch and I crumbled in some goat cheese. its super easy super good! you can do this with chicken thighs as well. times will vary. so have fun making this recipe. I give this full credit to the chew's daphne oz!


















Crispy Ranch Chicken Fingers

  • 1 1/2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 garlic clove (grated)
  • 1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 1/2 pounds chicken tenders
  • 2 cups Panko breadcrumbs
  • 2 teaspoons paprika
  • 1/4 cup extra-virgin olive oil
  • salt & freshly cracked black pepper to taste

Seasonal Vegetable Saute

  • 1 medium shallot (thinly sliced)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup fresh Spring peas (shucked)
  • 1 cup freshly shucked corn kernals (substitute frozen corn as needed)
  • 1 lime (juice)
  • 1/4 cup chopped chives
  • 1/2 cup blue cheese crumbles
  • salt & freshly cracked black pepper
method
Pour the buttermilk into a rimmed baking dish or zip-top bag. Stir in the hot sauce, garlic and 1/2 of the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Add the chicken and agitate until all of the chicken is coated by the mixture. Allow the chicken to marinate for 2-24 hours in the fridge.
  • Preheat oven to 375°F. Line a baking sheet with a wire rack.
  • Whisk together the breadcrumbs, remaining Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and paprika in a rimmed baking dish. Remove the chicken from the marinade and allow excess buttermilk to drip off.  Coat each piece in the breadcrumb mixture and place on the prepared baking sheet.
  • Bake for 15-20 minutes or until chicken is golden and cooked through. Remove and serve warm or allow to cool and package for a picnic or on the go meal with seasonal vegetable.
  • For Seasonal Vegetables: Heat a large skillet with olive oil. Once hot add the shallot and season with salt, sauté until translucent, about 2-3 minutes. Add the peas and corn and sauté for 2 minutes. Adjust seasoning to taste then remove from heat. Once cool, stir in lime juice, fresh chives and blue cheese.

    Tips
    - Use the same ingredients to make delicious ranch fried chicken!
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