Chicken Fingers
with ranch and BBQ sauce | 2 Servings
When it comes to comfort foods, this family-friendly meal packs a delicious punch. Chicken breasts are dredged in breadcrumbs and fried to crispy-savory perfection—it doesn’t get much better than that! Especially when you dunk them in your choice of tangy BBQ sauce, creamy ranch, or both. After all, top-notch strips deserve top-notch dippers!
Nutrition values are representative of a 1/2 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 ounce
Sour Cream
(Contains Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
2 ounce
BBQ Sauce
Not included in your delivery
Salt
Pepper
Nutrition Values
Instructions
Pat chicken dry with paper towels. Cut chicken lengthwise into 1-inch-thick strips. Season all over with salt and pepper.
In a medium bowl, toss chicken with sour cream until evenly coated. Place panko on a plate. Working one strip at a time, press chicken into panko until evenly coated.
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. (Lower heat if crust begins to brown too quickly.) Transfer to a paper-towel-lined plate. Season with salt.
Serve with BBQ sauce and ranch on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
RECIPE SUGGESTION Want a little more flavor? Season the sour cream with taco seasoning, BBQ seasoning, or Italian seasoning!
