Pretzel Ranch Chicken

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     I first saw the picture.  The golden brown chicken tenders immediately peeked my interested.  When I found they were breaded in pretzels and ranch I almost swooned!  Three of my favorite things rolled up in one amazing looking dish.

     I switched up the recipe a little, adding in an egg and decreasing the amount of ranch dressing.  I also added a packet of Hidden Valley Ranch to the pretzels.  I love how deep and golden brown the chicken tenders turned out to be.  They were crunchy and there was a light ranch flavor which was perfect.  I didn’t even need to dip them into any sauce which is a rarity for me.  Frank liked them too so I think I’ll be making these again soon!

Pretzel Ranch Chicken Tenders (adapted from A Taste of Home Cooking)
1 lb. boneless, skinless chicken breast tenders
1 T. olive oil
1 c. pretzels
1 packet Hidden Valley Ranch seasoning
1 t. black pepper
1/2 t. paprika
1 egg
2 T. Ranch dressing

1.  In a food processor combine the pretzels, ranch seasoning packet, black pepper, and paprika.  Pulse until the pretzels become crumbs.

2.  Place the pretzel mixture in a shallow dish.  In a separate dish combine the egg and the ranch dressing.

3.  Heat the olive oil in a large skillet over medium heat.

4.  Dip the chicken into the egg mixture and then place in the pretzel mixture.  Press down on the mixture to make it stick to the chicken.  Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.

This post linked to:
Full Plate Thursday, Frugal Food Thursday,


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