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1
Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
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2
Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
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3
Next chop the shallots you want about 1/3 a cup here.
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4
Chop the fresh chives.
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5
Chop the water chestnuts, or buy them that way.
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6
Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
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7
Then add the water chestnuts, spinach, shallot, chives and pepper.
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8
Mix well, cover and chill at least 1 hour.
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9
Pre heat your fryer to 375u00b0.
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10
Meanwhile, put the flour and cayenne in one shallow plate.
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11
Put the eggs and water in a second plate and whip to combine.
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12
In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
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13
Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
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14
Put chicken in a plastic bag and pound out to flatten a little.
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15
This will make them cook faster and more evenly.
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16
Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
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17
Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 u00b0and juices run clear.
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18
Serve hot with the Ranch Spinach Dipping Sauce.
