Fry Ranch Tenders
• 2 packets (1 ounce each) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, divided
• 1 cup sour cream
• ¾ cup buttermilk
• 1 package (20 ounces) chicken tenders, rinsed and patted dry
• 4 cups flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 cups vegetable oil
In a small bowl, combine 1 packet of seasoning mix with sour cream and stir until well blended. Chill covered until ready to use.
In another bowl, combine the remaining packet of seasoning mix with the buttermilk and stir until well blended. Combine chicken and buttermilk mixture together in a Glad® Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. Chill for at least 1 hour, overnight is best.
Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.
On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.
In a deep skillet, heat the oil to 365°F. Carefully drop the chicken in the oil a few at a time. Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.
Serve immediately with the sour cream mixture for dipping.