RANCH CHICKEN FRITTERS
Yummy ranch flavored chicken fritters with a ranch dipping sauce.
Provided by Melissa Turner @Mlturner908
Categories Chicken
Number Of Ingredients 17
Steps:
- In a large mixing bowl combine the flour, cornmeal, breadcrumbs, Hidden Valley Original Ranch Mix and baking soda. Gently stir in the egg yolks, buttermilk and melted butter, Add chopped chives, shredded chicken and pepper flakes if using. Beat egg whites until stiff peaks form, gently fold into the batter. To save time I buy rotisserie chicken and shred that up.
- I deep fry my fritters but you can pan fry them as well. Drop batter using a well rounded tablespoon into the hot oil. Cook 6 at a time. Fry for 3-4 minutes or until golden brown turning once. Drain Fritters on a paper towel.
- In a small mixing bowl combine the mayonnaise, yogurt, Hidden Valley Original Ranch Mix, Parmesan and Dijon mustard. Serve with hot fritters.
CHICKEN FRITTERS
These chicken fritters are delicious on their own but outstanding with a chicken dipping sauce. Finger food at its best!
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
- Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.7 g, Cholesterol 51 mg, Fat 14.1 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 343.5 mg, Sugar 0.6 g
CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Crispy chicken tenders with hidden Valley Ranch enhanced coating and served with a creamy Hidden Valley Ranch spinach dipping sauce.
Provided by auntiejane1146_1193
Categories Poultry
Time 29m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
- Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
- Next chop the shallots you want about 1/3 a cup here.
- Chop the fresh chives.
- Chop the water chestnuts, or buy them that way.
- Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
- Then add the water chestnuts, spinach, shallot, chives and pepper.
- Mix well, cover and chill at least 1 hour.
- Pre heat your fryer to 375°.
- Meanwhile, put the flour and cayenne in one shallow plate.
- Put the eggs and water in a second plate and whip to combine.
- In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
- Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
- Put chicken in a plastic bag and pound out to flatten a little.
- This will make them cook faster and more evenly.
- Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
- Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
- Serve hot with the Ranch Spinach Dipping Sauce.
Nutrition Facts : Calories 599.5, Fat 40.2, SaturatedFat 12.7, Cholesterol 199.9, Sodium 876.1, Carbohydrate 31.7, Fiber 3.6, Sugar 4.4, Protein 28.9
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