Chicken Fingers

Name: Chicken Fingers with ranch and BBQ sauce | 2 Servings
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz Chicken Cutlets; 1/2 cup Breadcrumbs; 1 oz Sour Cream; 1 1/2 oz Butter; 2 oz Barbecue Sauce; Salt; Black Pepper

with ranch and BBQ sauce | 2 Servings

By Recipe0 System

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.*

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Cutlets
1/2 cup Breadcrumbs
1 oz Sour Cream
1 1/2 oz Butter
2 oz Barbecue Sauce
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Pat chicken dry with paper towels. Cut chicken lengthwise into 1-inch-thick strips. Season all over with salt and pepper.
2

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.
3

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.
4

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!

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