When I tell my family that I am making Ranch Chicken Strips for dinner, I get a chorus of, “Yes!” from all of them. This is by far, our favorite chicken dish. My kids, who normally really hate to eat leftovers, will eat this chicken for a late night snack and then again for breakfast if there are still a few strips left by then. It is so easy and it only has four ingredients.
It took a lot of trial and error to achieve this recipe. Always using Hidden Valley Ranch dressing mix as the main flavor, I started out using bread crumbs as the coating, then I went to Italian seasoned breadcrumbs. Crushed nacho cheese flavored tortilla chips were next, followed by cheese crackers. Finally, and by this I mean the best of all the variations, I used crushed Keebler Club crackers. It cannot be any other cracker. I also played around with the dipping medium. After trying a beaten egg and then melted butter, I settled on olive oil. The better quality the olive oil, the better the flavor.
Ranch Chicken Strips (serves 6-8)
4 boneless chicken breast halves, cut into strips
1 16 ounce package buttery crackers, crushed
2 Tbsp Hidden Valley Ranch dressing mix
1/2-1 cup olive oil
Place the cracker crumbs and Hidden Valley Ranch dressing mix in a resealable gallon sized bag. Dip the chicken strips into the oil and then drop them into the bag (about 8 at a time). Shake and then put them on a baking sheet. Repeat until all the chicken is coated. It may take more than one baking sheet. Bake at 375 degrees for 20 minutes. (If the chicken strips are really small, you will need to adjust the time down. Mine were more "tender" sized than "strip").