San Francisco Chicken Sheet Pan Supper

San Francisco Chicken Sheet Pan Supper
San Francisco Chicken Sheet Pan Supper

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    20-ounce package frozen shredded hash browns

  • 3

    eggs

  • 1

    package ranch dressing mix

  • 2

    tablespoons butter, melted

  • Butter pan spray

  • Paprika, for dusting

  • 1 1/2

    pounds chicken tenders

  • 2

    tablespoons milk

  • 2

    cups pork rinds, crumbled

  • 1

    teaspoon garlic powder

  • 1/2

    teaspoon poultry seasoning

  • Salt and pepper, to taste

  • 2

    large heads broccoli, cut in bite-size pieces

  • 1/4

    cup oil (canola, olive or other)

  • 2

    cups grated cheddar jack cheese

  • 6

    slices bacon, cooked and crumbled

  • Ranch dressing (optional)

Directions

Preheat oven to 400 degrees. In medium mixing bowl, combine hash browns, 2 eggs (lightly beaten), dressing mix and butter. Toss to combine. Spray large sheet pan. Mound mixture down center of pan. Lightly dust with paprika. Pat chicken tenders dry with paper towels. Whisk milk into remaining egg. Put pork skin crumbs into a bowl and stir in garlic powder, poultry seasoning, salt and pepper. Dip tenders in egg wash, then coat with crumbs. Place alongside potatoes. Scatter any remaining crumbs over tenders. Bake for 15 minutes. Toss broccoli with preferred oil to moisten and scatter over pan. Bake an additional 15 minutes. Remove from oven and top with cheese and bacon. Serve immediately. (Drizzle with Ranch dressing if desired.)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: