Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

Serving Size: 10

This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy. Comes with celery and carrots sticks, plus homemade ranch dressing for dipping!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

Ingredients

3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

For the marinade:

2 cup buttermilk
dash hot sauce such as Tabasco
1 tablespoon Kosher salt

For the coating:

1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
½ cup corn starch
1 tablespoon granulated sugar
1 tablespoon garlic salt
1 teaspoon baking powder
½ teaspoon freshly ground black pepper

For the Ranch dressing:

½ teaspoon dried chive
½ teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon garlic powder
¾ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 cup mayonnaise
¼ cup sour cream
¼ cup buttermilk or enough to desired consistency
dash hot sauce such as Tabasco

For frying:

3 cup avocado oil for frying

For serving:

3 carrot large, cut into 4-inch sticks
1 bunch celery cut into 4-inch sticks

Instructions

Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, and salt. Mix to thoroughly combine.
While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.
Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
Meanwhile cut carrots and celery into 4-inch sticks and heat the oil in a deep saute pan over medium heat. When hot place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

Reheating Instructions

Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

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