Hidden Valley Ranch Orange Chicken Strips Food

HIDDEN VALLEY RANCH ORANGE CHICKEN STRIPS

Steps:

• Cut chicken into strips and saute in oil until brown.
• Combine dry dressing mix, broth and marmalade and pour over chicken.
• Cover and simmer for 3 to 5 minutes until done.

BRENDA'S HIDDEN VALLEY RANCH CHICKEN WINGS

Steps:

• Put wings, hot sauce and vinegar in a large bowl.
• Toss together.
• Marinate for at least 30 minutes.
• While marinating heat oven to 400°F.
• Line jelly roll pan with parchment paper or foil.
• Lay marinated wings, skin side up on shallow pan.
• Sprinkle with the dressing mix.
• Bake for 40 minutes or until done.
• The more crowded the wings are, the juicier they are.
• The more separated the wings are, the crispier they are.
• Drain wings on paper towels, then place in serving dish.
• Either keep warm or place in fridge and heat at a later time.

RANCH CHICKEN TENDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven.
• Slice chicken breast against the grain into thin strips.
• Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl.
• Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish.
• Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer.
• Allow to rest 5 minutes before serving.

HIDDEN VALLEY RANCH FRIED CHICKEN

Steps:

• Place chicken pieces in shallow baking dish. Pour salad dressing over chicken. Cover and refrigerate for aleast 8 hours. Remove chicken and shake off excess marinade; discard the left over marinade.
• Preheat oven to 350°F.
• On plate, mix flour, salt, and pepper. Roll the chicken in seasoned flour.
• Heat 1/2 inch of oil in large skillet until small cubed of bread dropped in grease browns in 60 seconds. Fry chicken for 5 to 7 minutes on each side or until golden brown. Transfer to baking pan; bake until chicken is tender and juices run clear,about 30 minutes. Serve with corn muffins.