Saturday, April 23, 2011

Yummy Ranch Chicken

I was looking through an old copy of Food Network Magazine and came across this recipe for Ranch Wings. I liked the idea of it, but wasn't really feeling like deep frying stuff, so I tweeked the recipe a little and used boneless skinless chicken tenders and baked it in the oven at 400*F for 20 minutes. It was delicious, but not very crunchy...I think maybe if I make it again I'll do in in the skillet like making fried chicken.


  • 2 pounds chicken wings,split at the joint, tips removed ( I used a 1 lb boneless skinless chicken breast tender pack, and then halved all the other ingredients)
  • 3 1-ounce packets ranch dressing mix
  • 1 1/2 cups all-purpose flour
  • Freshly ground pepper
  • 3 large eggs
  • Vegetable oil, for frying
  • 1/4 cup hot sauce
  • 1/4 cup honey


Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.

Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.

Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.

We had it with a salad mix and some Alexia Chipotle Sweet Potato fries. Delicious!

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