Crunchy Ranch Tortilla Chicken

Crunchy Ranch Tortilla Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (1 oz.) envelope Ranch-style dressing mix, divided

  • 2

    lb. chicken tenders

  • ¾

    cup buttermilk

  • 1

    large egg

  • ½

    cup all-purpose flour

  • 1

    (13 oz.) package Ranch-flavored tortilla chips, finely crushed

  • Vegetable cooking spray


Preheat oven to 450 degrees. Sprinkle 1 Tablespoon dressing mix evenly over chicken. Whisk together buttermilk, egg, and remaining dressing mix. Place flour and crushed tortilla chips in separate shallow dishes. Dredge chicken tenders in flour. Dip in buttermilk mixture and roll in crushed chips. Coat chicken lightly on all sides with cooking spray and set aside. Place a large baking sheet in 450 degree oven for 5 minutes. Place chicken on hot pan. Bake 18 minutes or until crust is lightly browned. Cool completely. Place chicken in a large zip-top freezer bag. Seal and freeze up to 1 month. Remove desired amount of chicken and place on a baking sheet. Bake at 425 degrees for 20 minutes or until hot and crisp.


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