Cool Ranch Doritos® & Almond Chicken Strips
Crispy buttermilk-marinated chicken strips coated in a crunchy crunch of crushed Cool Ranch Doritos®, sliced almonds, and RC Ancho Chile.
Yield / Servings
32 Hors d'oeuvres
Category
Appetizers / Poultry
Ingredients
9 Components
Chicken Marinade
Water
1 pint
Raw Chicken Strips or Tenders
1 lb.
Ranch Breading & Coating
Cool Ranch Flavored Doritos®
1 bag (9 oz.)
Panko Bread Crumbs
¾ oz.
Sliced Almonds
¾ oz.
All-Purpose Flour
1 cup
Eggs Scrambled
2 each
Preparation Steps
1
Marinate Chicken
Whisk RC Creamy Buttermilk and Herb Dressing Mix with 1 pint water. Add raw chicken strips and marinate refrigerated for at least 2 hours or overnight.
2
Make Ranch Breading
Combine Cool Ranch Doritos®, panko bread crumbs, sliced almonds, and RC Ancho Chile Flavor Concentrate in a food processor. Pulse until mixture resembles coarse breadcrumbs, then reserve in a shallow bowl or pan.
3
Dredge & Bread Chicken
Set up a standard breading station: bowl of flour, bowl of scrambled eggs, pan of Ranch Breading, and a parchment-lined sheet pan. Coat each marinated chicken strip with flour and shake off excess. Dip in egg mixture, then toss in Ranch Breading. Press breading firmly onto chicken and place in a single non-touching layer on the sheet pan.
4
Cook to Temperature
Deep-fry breaded chicken strips until golden, or spray lightly with cooking spray and bake in a 350°F oven until internal temperature reaches 165°F. Serve warm.
Flavor Profile Tip
Marinating in RC Creamy Buttermilk and Herb Dressing Mix tenderizes the chicken while infusing classic ranch herbs directly into the meat. Adding RC Ancho Chile Flavor Concentrate to the tortilla breading provides subtle warm smoky notes without adding excess liquid moisture.