Recipe of Jamie Oliver Baked Cheddar Ranch Chicken Tenders

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, baked cheddar ranch chicken tenders. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. The crowning glory of these already heavenly Baked Cheddar Ranch Chicken Tenders is the silky, creamy Ranch Dip. To make, it's just a quick whisking of sour cream, mayonnaise, our Hidden Valley Original Ranch Seasoning & Salad Dressing Mix and a splash of milk. I am pretty sure this Ranch Dip is the secret to happiness.

Baked Cheddar Ranch Chicken Tenders is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Baked Cheddar Ranch Chicken Tenders is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook baked cheddar ranch chicken tenders using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Baked Cheddar Ranch Chicken Tenders:

1. Make ready 2 chicken breasts
2. Prepare 2 1/2 cups buttermilk
3. Take 1 packet ranch dressing mix
4. Take 3 cups cheezits
5. Get 1 cup all-purpose flour
6. Make ready 2 tsp Dijon mustard

Coated with tangy Hidden Valley® Original Ranch® Dressing, chicken breasts are then dredged in a cheesy panko mixture and baked until crispy and tender. This Baked Ranch Chicken Recipe is easily the most perfect and delicious weeknight meal. Chicken breasts are coated with a sour cream ranch mixture, topped with panko, cheddar cheese, parmesan cheese, more ranch seasoning, and baked until golden brown. On a cutting board, slice chicken breasts against the grain into strips.

Instructions to make Baked Cheddar Ranch Chicken Tenders:

1. Preheat oven to 425˚F.
2. On a cutting board, slice chicken breasts against the grain into strips.
3. Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.
4. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.
5. Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.
6. Coat in flour. Shake off the excess.
7. In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place chicken in bowl. Coat well.
8. Now, open the bag and place a marinated piece of chicken in the cracker crumbs. Now coat the chicken with the crumbs and place on parchment lined baking sheet.
9. Bake for 20 minutes, flipping halfway.

Chicken breasts are coated with a sour cream ranch mixture, topped with panko, cheddar cheese, parmesan cheese, more ranch seasoning, and baked until golden brown. On a cutting board, slice chicken breasts against the grain into strips. Place the chicken strips in a bowl and add in buttermilk and ranch packet. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour. In a large bowl place ranch dressing and in a separate bowl add bread crumbs, cheddar cheese, parmesan cheese.

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