Ranch Chicken Strips Recipe


I never thought that dry ranch dressing mix would make the best chicken strips ever. Maybe it’s not just the ranch but the combination of dry ranch dressing mix, parmesan cheese , and a few seasonings. No matter the reason, these were the best chicken strips I have had in awhile. The best part about this recipe is it requires few ingredients and is so easy to prepare. The chicken strips are rolled in a dry ranch dressing, parmesan cheese, and crushed corn flake mixture. They are either then baked or deep fried. These go great for parties or just for dinner. Enjoy.

Ingredients:
8 boneless skinless chicken breasts (sliced into strips)
1 cup corn flakes (crushed)
¾ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon black pepper
1 (1 ounce) package hidden valley dry ranch dressing mix
1 cup milk
1 egg

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Grease a 13×9 inch baking dish.  In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and dry ranch dressing mix. In a small bowl beat together eggs and milk.
Step 2: Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated.
Step 3: Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees). You can also deep fry these. If deep frying the time will be less.
(Makes 6 Servings)

       

49 Responses to “Ranch Chicken Strips Recipe”

  1. Anna — December 2, 2011 @ 7:20 am

    I never had chicken strips for quite a while…I suddenly missed eating them and dipping them in chili sauce, or whatever is available. Yeah I think it is time for another chicken dish.I am gonna try this.Great! The ingredients are all staples of everyone’s kitchen. Thanks for the post!

  2. Nancy Schlader — December 3, 2011 @ 7:21 am

    I have made something like these before and they were wonderful, but I love your recipes and can’t wait to try your version! One thing I noticed is that you definitely need to watch how long you cook them or they can get dry. I get a little nervous when cooking chicken or pork, so do you have any advice on how to make sure the meat is done but still juicy?
    Thanks for so many delicious recipes :-)

  3. Maggie St. — December 3, 2011 @ 10:42 am

    Hi Bobby,

    I plan to try this recipe very soon! In your photos, you present the chicken strips with a dip. Is it a ranch dressing? Another question for you… we don’t eat cereal, so a box of corn flakes would be a waste. Do you think panko would be a good substitute for the cereal?

  4. Bobby — December 3, 2011 @ 11:16 am

    Maggie St- It is indeed ranch dressing. Panko would work in place of cornflakes, yes. Enjoy.

  5. Penny — December 3, 2011 @ 10:42 pm

    Think I’ll try this tomorrow for a football game snack!

  6. Sharon — December 4, 2011 @ 5:16 pm

    We had these for supper tonight and thought they were really good. We will definately be making these again. They had a nice seasoning to them. Good recipe!!

  7. Bobby — December 4, 2011 @ 10:07 pm

    Nancy Schlader – the best thing to do is use a digital thermometer, thats what I do. Just pull them out and check the temp to see if they are done or how close they are to being done. Chicken should have reached 165 degrees.

  8. Ian — December 6, 2011 @ 11:54 am

    These look delicious, I will definitely have to try this recipe.

    One note: when breading wet items, such as raw chicken, coating with seasoned (salt and pepper) flour will make a better coating, less prone to drying out.

    Basically the flour sticks to the chicken, the egg wash sticks to the flour, and the breading sticks to the egg wash. When coated properly, this creates a solid layer of breading which will seal in the juices.

  9. JMB — December 7, 2011 @ 3:41 pm

    Hi Bobby. I have nothing productive to add. I’m making this tonight and I’m quite excited. I use so many of your recipes! Thank you for making my meals interesting and my picky eater of a significant other so happy. :)

  10. Janete — December 7, 2011 @ 5:02 pm

    Made this for my family and everyone loved it. Delicious and easy to make.

  11. marisa — December 19, 2011 @ 7:26 pm

    I am so glad to find a recipe without frying chicken. I don’t fry well :( I make at least one of your dishes weekly over here. My fave food blog!

  12. Donna @ What the Dog Ate — December 20, 2011 @ 12:01 pm

    Thanks for the post. My old standby needed some updating. I took Ian’s suggestion and coated in flour, egg, and then the cornflakes. Yum!

    http://whatthedogate.blogspot.com/2011/12/ranch-chicken-strips.html

  13. laura — January 16, 2012 @ 1:09 pm

    There are quite good and has replaced my former favorite breading recipe. Thanks! I’m making them again tonight. I follow your original recipe.

  14. Sandra — May 3, 2012 @ 8:28 pm

    Does anyone have an idea what the calorie count is for 1 serving? Am just wondering as I am on a 1200cal diet right now. Thanks!

  15. jen jen — May 27, 2012 @ 7:16 pm

    i have made something like these a while back not with all the same ingredients but they were good these sound good also i may try then soon

  16. Goldy — June 21, 2012 @ 6:32 am

    Hi, a major fan of your recipes! Wanted to know if the dry ranch dressing can be replaced with another sauce to achieve same results? Thx

  17. Bobby — June 21, 2012 @ 9:03 am

    Goldy- sorry, I am not exactly sure what you mean by another sauce. If you mean another dry dressing mix, yes, I don’t see why it wouldn’t work. I hope this helps.

  18. Tomi — July 22, 2012 @ 1:44 pm

    My family loves these! I’ve made them twice now, so easy and a great lunch change up.

  19. Cooking Joy — August 5, 2012 @ 12:28 pm

    I recently tried whipped egg whites, then dipped them into a dry ranch, Italian bread crumbs and parmesan on zuchinni fingers and deep fried them. They were awesome! Oh my goodness I couldn’t quit eating them. This recipe sounds great for the chicken strips! Will have to try!

  20. Kristin — September 3, 2012 @ 6:59 pm

    I made these tonight, and used crushed up Crispix cereal in place of corn flakes. My boyfriend raved about them! I also pan fried them but they were not crispy that way, so I would not recommend that. I will definitely try baking them next time. They still had a wonderful taste, though.

  21. Kaitlyn — September 11, 2012 @ 2:35 pm

    Made this and it was so yummy! My boyfriend loves ranch and he LOVED it! Made it with homemade french fries and it was so yum.

  22. Peter @Feed Your Soul — September 21, 2012 @ 3:13 pm

    I have featured your chicken fingers on my Friday Five. Come on over to Feed Your Soul if you wish to see it – http://chefpeterskitchen.blogspot.com/2012/09/friday-five_21.html

  23. Lee — September 24, 2012 @ 9:26 am

    “1 cup cornflakes, crushed” is different from “1cup crushed corn flakes”.
    Which do you actually mean , please?

  24. Bobby — September 24, 2012 @ 12:48 pm

    Lee- Crush the corn flakes and then measure one cup of them in the crushed state. I hope this helps.

  25. Jen — October 1, 2012 @ 7:31 pm

    Are the ones pictured fried or baked?

  26. Bobby — October 1, 2012 @ 9:14 pm

    Jen – The ones in the picture are deep-fried.

  27. Jacque B — October 9, 2012 @ 4:48 pm

    My chicken looked nothing like the picture and I wondered where I went wrong. I looked at the comments and noticed that Lee asked for clarification on the amount of corn flakes. I measured one cup then crushed them. Don’t know how I didn’t realize the difference. They still came out ok but more like baked barely-coated strips. Will try again next week.

  28. Kb — October 14, 2012 @ 3:53 pm

    I’m wondering if you could as franks red hot to the egg wash to get buffalo style?

  29. Bobby — October 14, 2012 @ 7:13 pm

    Kb- You could do that but I am not sure how it would taste. If you do try it, please let everyone know how it turns out.

  30. Pay — October 23, 2012 @ 12:04 pm

    Can I use bread crums instead of corn flakes?

  31. Bobby — October 23, 2012 @ 8:43 pm

    Pay – Yes, I think breadcrumbs would work instead of corn flakes.

  32. Heather — November 1, 2012 @ 8:35 am

    I think I am going to try these tonight-they look so good! Does anyone have any tips on deep fat frying them?!

  33. sarah — December 10, 2012 @ 12:22 pm

    How many lbs of chicken would you say this recipe calls for? 8 breasts seems like a lot of meat. I can usually only fit 2-3 breasts worth of strips in a 9×13.

  34. Bobby — December 10, 2012 @ 8:19 pm

    Sarah – I would say about 3-4lbs depending on how big the chicken breasts are. The chicken breasts that I used were not very big. You could use less if you wanted to.

  35. Gayla Goodman — December 15, 2012 @ 2:45 am

    This sounds wonderful and I know will be a hit with my daughter & grandson because of the Ranch Dressing. I mean, they even put it on top of spaghetti w/sauce. May I suggest you brine the chicken for a couple of hours. Drain, rinse, pat dry and then proceed with Bobby’s recipe. Brining adds flavor and moisture so removes concern of your chicken getting dry.

  36. Julie — January 2, 2013 @ 11:19 am

    Could you use drumsticks instead of breasts??? I was wanting to make theses for a football party….

  37. AliH — January 16, 2013 @ 5:48 pm

    Would these work with tenderloins instead of chicken breast?

  38. Bobby — January 16, 2013 @ 8:18 pm

    AliH- If you mean chicken tenders, yes, they will work.

  39. Erin — January 22, 2013 @ 12:07 pm

    I loved it! Best chicken strips I have ever tasted. I added mozzarella and cheddar cheese made it even better. :)

  40. LuAnn — January 30, 2013 @ 2:15 pm

    How would this recipe work with drumettes and wings all bone- in? Happened to have a bag. Sounds yummy

  41. Bobby — January 30, 2013 @ 5:32 pm

    LuAnn – I have never tried this recipe with drumettes and wings but I don’t see why they wouldn’t work. Keep in my mind that cooking times may be different though. They may take longer or less time to cook, I would recommend checking them with a thermometer until the internal temperature has reached 165 degrees F. If you do try it, please let everyone know the results. Thanks.

  42. Katie — February 10, 2013 @ 5:32 pm

    I made these today, but I didn’t have the ranch–they were still delicious. I will definitely make these a weeknight staple!

  43. Randy — March 18, 2013 @ 7:14 pm

    I have tried many baked chicken recipes here…..By far the best….Added 2 Tbl of Lemon Pepper….Made it better.

  44. SNL — March 24, 2013 @ 7:47 pm

    I would highly recommend rewriting your 1C corn flakes, crushed. I’m glad I read down because I would have measured a cup of cornflakes and then crushed them. I think it should read 1C crushed cornflakes.

  45. Lisa — December 13, 2013 @ 3:30 pm

    I make home made chicken strips all the time, but with just salt, pepper and panko. Dry ranch dressing and corn flakes is a great twist on this fave:)

  46. Roger — March 7, 2014 @ 11:39 am

    Tried this recipe only I soaked the breasts in a brine of 1 quart water 1/4 cup kosher salt 1/4 cup sugar 1/4 cup hot sauce for a couple hours before breading best I’ve ever had!!!

  47. Tara — March 26, 2014 @ 5:04 pm

    Made these for dinner tonight!, one word DELISH!!!!!!!!

  48. Mary — May 12, 2014 @ 1:37 pm

    I’m confused as to whether these are to be baked in a 9″ x 13″ greased pan or on a greased baking sheet (which I think of as a cookie sheet or jelly roll pan). Early in directions, it says to grease a 9×13 but later it says to bake on a baking sheet.

    • Bobby replied: — May 12th, 2014 @ 7:49 pm

      A greased cookie sheet will work fine. I hope this helps.

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