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Fried Ranch Chicken Salad

July 24, 2007

Want to add some extra flavor to your next chicken salad? Try this, make your favorite green salad (I used various greens, green onions, tomato, carrots, cucumber, and garbanzo beans) and then fry up some chicken using this tasty method:

2 whole skinless, boneless chicken breasts (about 2.5 lbs.) (I used chicken tenders, since they’re already small and a great size to put on top of a salad.)

2 cups all-purpose flour

2 teaspoons salt

1 1/2 cups ranch dressing

1/2 cup milk

1 egg

1 tsp. Tabasco sauce

1.) Place each chicken breast in a plastic bag and pound flat (about 1/2 in. think). Cut into thin strips (no need to do so if you buy the chicken tenders).

2.) In a shallow bowl, mix flour and salt. In a medium bowl, whisk 1 cup of the ranch dressing with the milk, egg, and Tabasco sauce.

3.) Working in batches, dredge the chicken strips lightly in flour, dip into the ranch batter, then coat with flour again and transfer to a sheet of wax paper.

4.) Heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat until hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes each side. Transfer the chicken to a paper towel-lined plate. Use fresh oil for each batch until finished frying.

5.) Top your salad with the chicken strips and enjoy!

6 Comments leave one →
  1. anne permalink
    July 24, 2007 3:49 pm

    yum! I love when you post recipes for me to try! šŸ™‚

  2. July 24, 2007 4:17 pm

    sounds yummy!

  3. Bethany permalink
    July 24, 2007 6:19 pm

    Sounds yummy

  4. July 24, 2007 7:54 pm

    It’s a salad your kids would probably love! It’s Josh’s favorite.

  5. July 24, 2007 8:03 pm

    I feel a craving stirring šŸ™‚

  6. July 25, 2007 9:14 am

    Sounds fantastic. You sold me on it when I saw tabasco in the list!

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