Minggu, 05 Mei 2019
Parmesan cheese and ranch dressing blend is one of the very first-class taste mixtures for chook. This awesome recipe is easy to make and bakes in the oven in only 12 mins.
start by using tenderizing the boneless skinless chook breast by using pounding it with a meat mallet till it’s about 1/4″ thick. Then we cut it into strips and soak them in buttermilk for approximately an hour. now not only does the buttermilk provide a pleasant base flavor, however it also is an remarkable tenderizer.
After the tub in the buttermilk, we supply the tenders a brief coating of flour, then a dunk some overwhelmed eggs, then dredged via a mixture of Parmesan cheese, ranch dressing mix and bread crumbs. After the tenders are all coated they move proper on a baking sheet and into the oven for 10-12 mins.
INGREDIENTS :
- 2 boneless skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1/2 cup Parmesan cheese, grated
- 1/2 cup bread crumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 packet (1oz) ranch dressing mix
INSTRUCTIONS :
- Place chicken between two pieces of plastic wrap and pound to 1/4″ thick, then cut into strips of about 1″ wide x 2″ long (approximately). Place chicken pieces in medium bowl with buttermilk and let sit in fridge for about an hour.
- Preheat oven to 375 degrees F.
- Set out a paper plate with flour; a bowl with Parmesan cheese, ranch dressing and bread crumbs mixed together; and another bowl with the 2 beaten eggs.
- Remove chicken strips 1 at a time from buttermilk and dip in flour, then dip into eggs, then coat with the bread crumb mix. Lay out coated chicken on a baking sheet lines with parchment paper.
- Bake for 10-12 minutes or until internal temp of 165 degrees F.