Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, buffalo ranch chicken finger/tenders. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Place panko in separate shallow dish. Dip chicken into eggs, then into panko, turning to coat well. TOSS chicken in Buffalo Wings Sauce.
Buffalo Ranch Chicken Finger/Tenders is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Buffalo Ranch Chicken Finger/Tenders is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have buffalo ranch chicken finger/tenders using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Buffalo Ranch Chicken Finger/Tenders:
- Make ready 1 cup franks original sauce
- Prepare 2/4 cup hidden valley ranch powder
- Get 2 eggs
- Make ready 1/4 th cup garlic
- Take 2/4 cup italian bread cups
- Take 1/4 th cup flour
- Make ready canola oil
- Prepare 2 tbs cayenne pepper
- Prepare chicken strips or choice
After the tenders are fully cooked, dip into the Frank's Red Hot sauce and toss until they are fully coated. Serve accompanied by Ranch or blue cheese dressing for dipping. Submitted by: Troy Young The tenders are marinated in the chicken joint's classic Louisiana seasonings and drizzled with a fresh buffalo ranch sauce adding a tangy, creamy flavor to the chicken you know and love. Dry your chicken tenders with a paper towel.
Instructions to make Buffalo Ranch Chicken Finger/Tenders:
- Mix ingredients
- Coat chicken evenly
- Heat oil
- Fry chicken to completion
- Enjoy
Dip each piece into the egg, and then into the flour mixture. Place the chicken tenders on the baking sheet. While the chicken is baking, let's make the ranch! Toss chicken with flour and pepper. Mix hot sauce, Worcestershire sauce, oregano and garlic powder.
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