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Crispy Ranch Chicken Strips with Lemony Yogurt and Cucumber Salad
Yields:
1
Total Time:
1 hr
Think you're too grown up for chicken tenders? Think again.
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Ingredients
- 1 cup buttermilk
- 1/2 tsp. cayenne pepper
- 1 1-oz. packet Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
- kosher salt
- Freshly ground black pepper
- 1 1/2 lb. chicken tenders
- 4 Persian cucumbers, thinly sliced
- 1 small shallot, thinly sliced
- 1/4 cup rice vinegar
- 1 cup all-purpose flour
- Vegetable oil, for frying
- 1 cup Greek yogurt
- 1 lemon
Directions
- Step 1Whisk together buttermilk, cayenne, and half Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix in large bowl and season with salt and pepper. Add chicken tenders and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.
- Step 2 In medium bowl, combine cucumbers, shallot, and rice vinegar; season with salt and pepper and let marinate while you finish chicken.
- Step 3In shallow baking dish, whisk together flour and remaining half seasoning mix and season with salt and pepper. Working a few pieces at a time, remove chicken from buttermilk marinade, letting excess drip back into bowl, and dredge chicken in flour mixture, pressing gently to adhere, then transfer to a parchment-lined baking sheet.
- Step 4Heat oil in a large heavy skillet over medium-high heat. Working in batches, being careful not to overcrowd skillet, cook chicken, turning once, until golden brown and cooked through, about 2 minutes per side. Transfer to wire rack set in a rimmed baking sheet and season with salt.
- Step 5Finely grate lemon zest into medium bowl, then halve lemon and squeeze juice into bowl. Add yogurt, season with salt and pepper, and stir to combine.
- Step 6Serve chicken strips with yogurt sauce and cucumber salad.
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