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
Author: Frugal Antics of a Harried Homemaker
- 4 boneless chicken breast halves, cut into strips
- 1 16 ounce package buttery crackers, crushed
- 2 Tbsp Hidden Valley Ranch dressing mix
- ½-1 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”).