This pan-fried ranch chicken was one of the first things I ever made for Mark when we were newlyweds. Instead of chicken breasts, you can use chicken tenders.
Course Main Course
Cuisine American
Keyword Chicken, fried, ranch
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4persons
Calories 514kcal
Ingredients
4boneless skinless chicken breasts
¼c.ranch dressingplus more for serving
½c.crushed saltine crackers or bread crumbs
½tsp.pepper
¼c.all-purpose flour
2tbsp.refined coconut oilor more if needed to coat the skillet
½tbsp.ranch seasoning
Instructions
Place a chicken breast in a gallon-sized ziplock bag one at a time and pound it flat with a mallet to an even ¼-inch to ½-inch thickness.
Remove the flattened breast to a plate and repeat for the remaining three chicken breasts.
In another gallon-size ziplock bag, mix the crushed crackers, flour, and ranch seasoning.
In a bowl, pour the prepared ranch dressing.
Dip your flattened chicken breasts in the ranch dressing.
Place each coated chicken inside the cracker/flour mixture ziplock bag, one at a time, shaking to coat.
Place oil in a large skillet and heat it over medium-high heat.
To Fry:
Place the coated chicken breasts in the skillet and fry in oil for 8 to 10 minutes, turning once.
Add more oil if needed to ensure the oil covers the entire bottom of the skillet.
Fry until the outside crust is golden brown and the chicken juice is no longer pink it is at least 165°F.
To serve, drizzle with additional ranch dressing and salt & pepper to taste.