Friday, 19 July 2013

Ranch Fried Chicken Sliders

Cookout and BBQ Season!

Where do you get your best ideas? For some it is in the shower, for me it’s while driving to and from work every day.  It’s on one of those drives that I decided to do Greedy Girl Cooks; it’s also where I decided to make Ranch fried chicken.

This recipe developed and changed so much over a two week period. First it started out as ranch fried chicken drumsticks and wings with a honey ranch dipping sauce (I might still do this). It then evolved into chicken tenders with the same sauce, but after purchasing some really beautiful plantains, and it being avocado season, the idea of a slider popped in my head. After telling my boyfriend about the idea he suggested the addition of bacon, and this yummy slider was born.

From ranch fried chicken to a ranch fried chicken slider. Both great options, but for the summer, nothing beats a crispy chicken sandwich. Make sure to fry your tenders between 350-365 degrees. And use a good frying oil, like peanut oil or canola oil.

Makes about 8 sandwiches

Ingredients: (Printable Recipe) 

1 lb Chicken breast tenderloins
2 tbsp. oil
2 Ranch seasoning packets
2 cups flour
2 tsp. smoked paprika
2 eggs
2 cup panko bread crumbs
2 plantains
1 pack of bacon
1 bag of dinner rolls/buns
1 cup Avocado cubes
4 large Lettuce leaves
Ranch dressing
Enough oil for deep frying

Greedy Breading tips:

  • A Flour--egg wash--panko breadcrumbs; Crispiest and turns golden brown the fastest. Because the breading gets a nice color so quickly, you tend not to overcook the chicken and it yields a very juicy chicken tender. I would not recommend panko for items that need longer cooking time like whole chicken breast with bone, or thighs etc.
  • B Flour only ; not as crispy but browns relatively quickly. My favorite method for simple fried chicken
  • C Flour--egg wash-- flour; Very crispy however double flour takes longer to get golden brown so there is a tendency to overcook the chicken tenders while waiting on the color. Don’t cook chicken breast tenderloins longer than 7 minutes not matter the color of the coating. You  will end up with dried out chicken strips. Would be great for cuts of meat requiring longer cooking times, like whole breast with bone and thighs.

Xoxo GreedyGirl