Fry Ranch Tenders

1. 1

   In a small bowl, combine 1 packet of seasoning mix with sour cream and stir until well blended. Chill covered until ready to use.

2. 2

   In another bowl, combine the remaining packet of seasoning mix with the buttermilk and stir until well blended. Combine chicken and buttermilk mixture together in a Glad(R) Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. Chill for at least 1 hour, overnight is best.

3. 3

   Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.

4. 4

   On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.

5. 5

   In a deep skillet, heat the oil to 365u00b0F. Carefully drop the chicken in the oil a few at a time. Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.

6. 6

   Serve immediately with the sour cream mixture for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.