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Recipe Summary test

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast in a plastic bag and pound flat (about 1/2 inch thick). Cut into thin strips.

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  • In a shallow bowl, mix the flour and salt. In a medium bowl, whisk 1 cup of the ranch dressing with the milk, egg and Tabasco sauce.

  • Working in batches, dredge the chicken strips lightly in the flour, dip into the ranch batter, then coat with flour again and transfer to a sheet of wax paper.

  • Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until rippling hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes on each side. Transfer the chicken to a paper towellined plate. After the first batch, discard the oil, wipe the pan clean with a paper towel and heat another 3 tablespoons of oil. Fry the remaining strips, using fresh oil for each batch.

  • In a large bowl, toss the lettuce and tomatoes with the remaining 1/2 cup of ranch dressing, or to taste. Divide among 4 plates and top with the chicken strips.

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