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Recipe #023 · Firecracker Ranch

Kicken’ Chicken Fingers

SERVES 4-6 · 30 MINUTES TOTAL TIME

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Ingredients

  • FOR THE CHICKEN:
  • 1 1/2 lbs chicken tenders (about 1 lb)
  • 1–2 tbsp BANGIN’ Firecracker Ranch Spice Seasoning
  • 1 tbsp olive oil (optional)
  • FOR THE BREADING:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water or milk
  • 1 1/2 cups panko breadcrumbs
  • 2–3 tbsp BANGIN’ Firecracker Ranch Spice Seasoning
  • FOR THE DIPPING SAUCE (OPTIONAL):
  • 1 cup light sour cream or whole milk Greek yogurt
  • 1–2 tbsp BANGIN’ Firecracker Ranch Spice Seasoning
  • Chopped green onions for garnish

Instructions

  1. PREP THE CHICKEN Pat chicken tenders dry. Drizzle with olive oil (if using) and sprinkle with 1–2 tbsp Firecracker Ranch Seasoning. Toss to coat.
  2. SET UP BREADING STATION In three shallow bowls: place flour in the first bowl. In the second bowl, whisk eggs with water or milk. In the third bowl, combine panko breadcrumbs with 2–3 tbsp Firecracker Ranch Seasoning.
  3. BREAD THE CHICKEN Dredge each tender in flour, shake off excess. Dip in egg mixture, then press into the seasoned panko, making sure it’s well coated. Place on a plate or wire rack.
  4. COOK TO PERFECTION Pan-Fry: Heat 1/4–1/2 inch of oil in a skillet over medium heat. Cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). OR Bake: Preheat oven to 425°F. Place on a wire rack over a baking sheet. Spray lightly with oil. Bake 18–20 minutes, flipping halfway, until crispy and cooked through.
  5. MAKE THE DIP (OPTIONAL) Mix all dipping sauce ingredients in a bowl. Chill until ready to serve. Garnish with green onions.
  6. SERVE & ENJOY! Serve hot with Firecracker Ranch Dip and watch them disappear!

Tip: For extra crunch, let the breaded chicken rest on a wire rack for 10 minutes before cooking.

Bangin Spices · banginfoods.com