BUTTERMILK RANCH CHICKEN TENDERS RECIPES

Steps:

• In a small bowl, combine half of the packet of seasoning mix with sour cream and stir until well blended. Chill covered until ready to use.
• In another bowl, combine the remaining half packet of seasoning mix with the buttermilk and stir until well blended. Combine chicken and buttermilk mixture together in a Glad® Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. Chill for at least 1 hour, overnight is best.
• Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.
• On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.
• In a deep skillet, heat the oil to 365°F. Carefully drop the chicken in the oil a few at a time. Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.
• Serve immediately with the sour cream mixture for dipping.

Steps:

• Combine all ingredients up to oil; marinate 45 minutes (or overnight). In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through, about 7 minutes.