Golden Ranch-Style Chicken Strips

Here’s a recipe for Golden Ranch-Style Chicken Strips that has become a total home run in our family! Honestly, weeknight dinners can sometimes feel like a chore, but this recipe? It’s pure joy from start to finish. The kids devour them, my husband raves about the flavor, and even I, the cook, get to enjoy a meal that’s both delicious and surprisingly easy to make. The secret, I think, is the perfect balance of crispy golden breading and that undeniable ranch seasoning kick. It’s not just chicken strips; it’s an experience – a crispy, flavorful, family-friendly experience that’s guaranteed to bring smiles to your dinner table. If you’re looking for a recipe that’s a guaranteed crowd-pleaser and a welcome change from the usual chicken fare, you absolutely have to try these Golden Ranch-Style Chicken Strips. Trust me, you won’t be disappointed!

Ingredients for Golden Ranch-Style Chicken Strips

• Chicken Breasts: 2 lbs, boneless, skinless chicken breasts, the star of the show, providing lean protein and a perfect canvas for flavor.
• Buttermilk: 1 cup, the magic tenderizer and flavor enhancer, ensuring juicy chicken and helping the breading adhere beautifully.
• Ranch Dressing Mix: 2 packets (1 oz each), the flavor bomb! This is what delivers that classic ranch taste and aroma that everyone loves.
• All-Purpose Flour: 2 cups, the base of our crispy breading, creating structure and a golden-brown crust when cooked.
• Breadcrumbs: 1 cup, for extra crunch and texture. Panko breadcrumbs will give an even crispier result, but regular breadcrumbs work great too.
• Paprika: 1 tablespoon, for a touch of smoky flavor and beautiful color, enhancing the visual appeal of the strips.
• Garlic Powder: 2 teaspoons, adding savory depth and aroma, complementing the ranch seasoning perfectly.
• Onion Powder: 2 teaspoons, for another layer of savory flavor, rounding out the taste profile.
• Salt: 1 teaspoon, enhances all the flavors and seasons the chicken and breading just right.
• Black Pepper: 1/2 teaspoon, for a subtle kick and complexity, balancing the richness of the ranch.
• Vegetable Oil: For frying, about 2-3 cups, or enough to reach about 1 inch deep in your skillet. Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil for best frying results.

Instructions for Making Golden Ranch-Style Chicken Strips

1. Prepare the Chicken: Begin by preparing your chicken breasts. Rinse them under cold water and pat them completely dry with paper towels. This step is crucial for ensuring the breading sticks well and the chicken browns properly. Excess moisture can hinder crispiness. Once dried, cut the chicken breasts into strips, about 1-inch thick and 3-4 inches long. You want them to be uniformly sized so they cook evenly. If some strips are thicker than others, they may take longer to cook through, while thinner strips could dry out. Aim for consistent sizes for the best results.
2. Marinate in Buttermilk and Ranch: In a large bowl, combine the buttermilk and one packet of ranch dressing mix. Whisk together until the ranch mix is fully dissolved into the buttermilk. This creates a flavorful marinade that will tenderize the chicken and infuse it with ranch goodness from the inside out. Place the chicken strips into the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more tender and flavorful it will become. This buttermilk bath also helps the breading adhere beautifully later on.
3. Prepare the Breading Station: While the chicken is marinating, prepare your breading station. In a shallow dish or large bowl, combine the all-purpose flour, breadcrumbs, the remaining packet of ranch dressing mix, paprika, garlic powder, onion powder, salt, and black pepper. Whisk all the dry ingredients together thoroughly until they are evenly combined. This ensures that each chicken strip gets a consistent coating of flavor. Using a shallow dish makes it easier to dredge the chicken.
4. Dredge the Chicken: Remove the chicken strips from the buttermilk marinade, letting any excess buttermilk drip back into the bowl. You don’t need to pat them dry this time; the buttermilk will help the breading stick. One by one, dredge each chicken strip in the breading mixture, making sure to coat it completely on all sides. Press the breading gently onto the chicken to ensure it adheres well. A good, even coating is key to achieving crispy and flavorful chicken strips. Place the breaded chicken strips on a clean plate or baking sheet in a single layer.
5. Heat the Oil: In a large skillet, preferably cast iron or heavy-bottomed, pour in vegetable oil to a depth of about 1 inch. Heat the oil over medium-high heat. The oil is ready when a small pinch of breading sizzles gently and browns quickly when dropped into it. It’s important to heat the oil to the correct temperature – too low and the chicken will be greasy, too high and the outside will brown too quickly before the inside is cooked through. Use a kitchen thermometer if you have one; the ideal oil temperature is around 350-375°F (175-190°C).
6. Fry the Chicken Strips: Carefully place the breaded chicken strips in the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chicken. Fry in batches, if necessary. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use tongs to flip the chicken strips halfway through cooking to ensure even browning.
7. Drain Excess Oil: Once the chicken strips are golden brown and cooked through, remove them from the skillet using tongs and place them on a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil. A wire rack is ideal as it allows air to circulate around the chicken, keeping them crispy. If using paper towels, be sure to change them if they become too saturated with oil.
8. Serve and Enjoy: Serve the Golden Ranch-Style Chicken Strips immediately while they are hot and crispy. They are delicious on their own or with your favorite dipping sauces. Ranch dressing, honey mustard, BBQ sauce, or ketchup are all classic choices. Garnish with fresh parsley or a sprinkle of extra ranch seasoning for added visual appeal and flavor, if desired. These chicken strips are perfect for a family dinner, game day snacks, or a fun party appetizer.

Nutrition Facts for Golden Ranch-Style Chicken Strips

(Per Serving, estimated, values may vary based on specific ingredients and portion sizes)

• Serving Size: Approximately 3-4 chicken strips
• Calories: 450-550 kcal
• Protein: 35-45g

Note: Nutritional information is an estimate and can vary depending on the specific brands and ingredients used, as well as portion sizes. For more accurate nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time for Golden Ranch-Style Chicken Strips

• Prep Time: 20 minutes (includes chicken preparation, marinade mixing, and breading station setup)
• Marinating Time: 30 minutes to 2 hours (for optimal flavor and tenderness)
• Cook Time: 20 minutes (approximately 3-4 minutes per batch of frying, depending on skillet size and number of batches)
• Total Time: Approximately 1 hour 10 minutes to 2 hours 40 minutes (including marinating time)

This recipe is relatively quick to prepare, especially if you opt for a shorter marinating time. The active cooking time is quite fast, making it a great option for a weeknight meal. Marinating can be done ahead of time to further streamline the process on a busy day. You can also prepare the breading mixture in advance and store it in an airtight container for a day or two.

How to Serve Golden Ranch-Style Chicken Strips

These Golden Ranch-Style Chicken Strips are incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

• Classic Dipping:
  • Ranch Dressing: The obvious and always perfect pairing!
  • Honey Mustard: Sweet and tangy, a delightful contrast to the savory chicken.
  • BBQ Sauce: Smoky and robust, adds a different flavor dimension.
  • Ketchup: A kid-friendly classic that never fails.
  • Spicy Mayo: For those who like a little heat, mix mayonnaise with sriracha or your favorite hot sauce.
• Side Dish Pairings:
  • French Fries: A must-have for the ultimate chicken strip meal.
  • Sweet Potato Fries: A slightly healthier and equally delicious alternative.
  • Coleslaw: Creamy and crunchy, a refreshing side to balance the richness of the chicken.
  • Mac and Cheese: Cheesy comfort food that complements chicken strips perfectly.
  • Corn on the Cob: A summery side dish that adds sweetness and freshness.
  • Green Salad: A light and healthy option to balance the fried chicken.
  • Mashed Potatoes: Creamy and comforting, especially with a dollop of gravy.
  • Roasted Vegetables: Broccoli, carrots, or Brussels sprouts roasted with herbs and a drizzle of olive oil.
• Meal Ideas Beyond Dipping:
  • Chicken Strip Sandwiches: Place chicken strips on toasted buns with lettuce, tomato, cheese, and your favorite sauce.
  • Chicken Strip Salads: Top a fresh garden salad with sliced chicken strips for a protein-packed meal.
  • Chicken Strip Wraps: Wrap chicken strips with lettuce, tomato, cheese, and ranch dressing in tortillas.
  • Chicken Strip Bowls: Create a bowl with rice or quinoa, black beans, corn, avocado, salsa, and chicken strips for a flavorful and satisfying meal.
  • Chicken and Waffles: A Southern-inspired classic, serve chicken strips with waffles and maple syrup.
  • Chicken Strip Tacos: Use chicken strips as a filling for tacos with your favorite taco toppings like salsa, cheese, and sour cream.

Additional Tips for Perfect Golden Ranch-Style Chicken Strips

1. Don’t Skip the Buttermilk Marinade: The buttermilk is crucial for tenderizing the chicken and ensuring it stays juicy during frying. It also helps the breading adhere better, resulting in a crispier crust. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.
2. Pat the Chicken Dry Before Marinating: While buttermilk is a liquid marinade, patting the chicken dry before submerging it helps the buttermilk penetrate the chicken more effectively. It also removes surface moisture, which can inhibit browning during frying.
3. Use a Thermometer to Check Oil Temperature: Maintaining the correct oil temperature is essential for crispy, non-greasy chicken strips. Use a kitchen thermometer to ensure the oil stays between 350-375°F (175-190°C). If the oil is too cold, the chicken will absorb too much oil and become soggy. If it’s too hot, the outside will brown too quickly while the inside remains undercooked.
4. Don’t Overcrowd the Skillet: Fry the chicken strips in batches to avoid overcrowding the skillet. Overcrowding lowers the oil temperature, leading to uneven cooking and soggy chicken. Work in smaller batches to maintain the oil temperature and ensure each strip cooks properly and becomes crispy.
5. Double Dredge for Extra Crispiness: For an even crispier crust, you can double dredge the chicken. After the first dredging, dip the chicken strips back into the buttermilk marinade, then dredge them again in the breading mixture. This creates a thicker, extra-crispy coating.
6. Season the Breading Generously: Don’t be shy with the seasoning in the breading mixture. Ranch dressing mix is flavorful, but the addition of paprika, garlic powder, onion powder, salt, and pepper enhances the overall taste and creates a well-rounded flavor profile. Taste the breading mixture before dredging and adjust seasonings if needed.
7. Let the Chicken Rest After Frying: After frying, allow the chicken strips to rest on a wire rack for a few minutes before serving. This allows excess oil to drain off and helps the crust crisp up even further. Resist the urge to pile them directly onto a plate, as this can trap steam and make the bottom strips soggy.
8. Bake Instead of Frying for a Healthier Option: While frying yields the crispiest results, you can bake these chicken strips for a healthier alternative. Preheat your oven to 425°F (220°C). Place the breaded chicken strips on a baking sheet lined with parchment paper or a wire rack. Bake for 20-25 minutes, flipping halfway through, or until cooked through and golden brown. They won’t be quite as crispy as fried, but still delicious and significantly lower in fat.

Frequently Asked Questions (FAQ) About Golden Ranch-Style Chicken Strips

Q1: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can definitely use boneless, skinless chicken thighs. Chicken thighs are generally more flavorful and tend to stay more moist than chicken breasts. Just be sure to cut them into strips of similar size to ensure even cooking. Keep in mind that thighs may take slightly longer to cook than breasts.

Q2: Can I make these chicken strips ahead of time?

A: For the best quality, it’s recommended to serve these chicken strips immediately after frying to enjoy their maximum crispiness. However, you can prepare the breaded chicken strips ahead of time and store them in the refrigerator for up to 2 hours before frying. Fry them just before serving. If you have leftovers, store them in an airtight container in the refrigerator. Reheat them in the oven or air fryer to help restore some crispiness, but they will not be as crispy as freshly fried.

Q3: Can I bake these chicken strips instead of frying?

A: Yes, as mentioned in the tips, you can bake these chicken strips for a healthier option. Preheat your oven to 425°F (220°C). Place the breaded chicken strips on a baking sheet lined with parchment paper or a wire rack. Bake for 20-25 minutes, flipping halfway through, or until cooked through and golden brown. Baking will result in chicken strips that are less crispy than fried, but still delicious and lower in fat.

Q4: Can I use different types of breadcrumbs?

A: Yes, you can experiment with different types of breadcrumbs. Panko breadcrumbs will give you the crispiest and lightest texture. Regular breadcrumbs (fine or coarse) also work well. You can even use crushed cornflakes or potato chips for a unique flavor and extra crunch. Ensure the breadcrumbs are finely ground enough to adhere well to the chicken.

Q5: Can I add other seasonings to the breading?

A: Absolutely! Feel free to customize the breading to your taste. You can add other spices like chili powder for a bit of heat, Italian seasoning for an herby flavor, or smoked paprika for a smokier taste. Experiment to find your favorite flavor combinations. You can also adjust the amount of salt and pepper to your preference.

Q6: What if I don’t have ranch dressing mix?

A: If you don’t have ranch dressing mix, you can make a homemade ranch seasoning blend. A simple mix would include dried buttermilk powder, dried parsley, dried dill, dried chives, garlic powder, onion powder, salt, and pepper. You can find recipes for homemade ranch seasoning online and adjust the ingredients to your liking.

Q7: How do I keep the chicken strips warm and crispy if I need to make them in batches?

A: To keep the first batches of chicken strips warm and crispy while you fry the remaining batches, preheat your oven to 200°F (95°C). Place a wire rack on a baking sheet and put the fried chicken strips on the rack in a single layer. Keep them warm in the oven until all the chicken strips are fried and ready to serve. The wire rack will help prevent the bottoms from becoming soggy.

Q8: Can I freeze leftover cooked chicken strips?

A: While it’s not ideal to freeze fried foods as they can lose some crispiness upon thawing, you can freeze leftover cooked chicken strips if necessary. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake them in the oven or air fryer until heated through and slightly crispy. They will be best consumed within 2-3 months for optimal quality.

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