Description
Easy baked pretzel ranch chicken tenders. Crunchy pretzel coating, juicy ranch seasoned chicken, and Sriracha ranch dipping sauce!
Ingredients
- FOR THE CHICKEN:
- 4 whole Large Boneless, Skinless Chicken Breasts
- 1 cup Buttermilk
- 2 Tablespoons Ranch Seasoning Mix, Divided
- 1 cup All-purpose Flour
- 1 whole Large Egg
- 3 Tablespoons Milk Or Water
- 1-½ cup Crushed Pretzels
- FOR THE DIPPING SAUCE:
- ½ cups Buttermilk
- ½ cups Sour Cream
- 1-½ Tablespoon Ranch Seasoning Mix
- 1 Tablespoon Sriracha Sauce
Preparation
Note the chicken needs to marinate in the buttermilk for at least 3 hours so plan ahead.
Cut the chicken breasts into long strips. In a shallow baking dish, whisk together the buttermilk and half of the ranch seasoning. Place the chicken strips in the buttermilk mixture, turning them to coat. Cover and refrigerate for 3-4 hours.
Preheat the oven to 375 F. Lightly spray a rimmed cooking sheet with non-stick cooking spray and set aside.
In a shallow bowl, whisk together the flour and the remaining half of the ranch seasoning. In another bowl, whisk together the egg and milk or water. In a third bowl, place the crushed pretzels.
Working with one piece of chicken at a time, dip the chicken in the flour mixture, turning it to coat, and shake off the excess. Then dip the chicken in the egg wash, then press it into the pretzels, turning it to coat both sides and pressing the pretzels firmly to adhere them to the chicken. Place the coated chicken on the baking sheet and repeat with all the chicken pieces. It’s a bit helpful to use one hand for the flour and egg, and the other for the pretzels so it doesn’t get quite as messy!
Lightly spray the tops of the chicken fingers with cooking spray, and bake for 20-25 minutes until cooked through and golden, flipping once.
While the chicken is cooking, make the Sriracha ranch dipping sauce. In a small bowl, combine the buttermilk, sour cream, ranch seasoning and Sriracha and refrigerate until ready to eat.
