Cool Ranch Doritos Chicken Fingers

The recipe Cool Ranch Doritos Chicken Fingers can be made in approximately 45 minutes. This recipe makes 6 servings with 579 calories, 37g of protein, and 36g of fat each. For $2.1 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 234 people have made this recipe and would make it again. It is brought to you by Cookies and Cups. Head to the store and pick up buttermilk, chicken breasts, ranch mix, and a few other things to make it today. It works well as a rather inexpensive main course. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is awesome. If you like this recipe, take a look at these similar recipes: Crispy Ranch Chicken Fingers with Ranch BBQ Dipping Sauce, Parmesan Ranch Chicken Fingers, and Ranch Quinoan Encrusted Chicken Fingers with BBQ Mustard.

Servings: 6

 

Ingredients:

2 cups buttermilk

2 lbs boneless chicken breasts, cut into "tenderloin" strips

1 cup flour

1 (12 oz) bag of Cool Ranch Doritos (or whatever flavor you prefer)

*optional 1-2 Tbsp Ranch seasoning mix for extra Ranch flavor

Equipment:

food processor

baking sheet

blender

bowl

aluminum foil

oven

Cooking instruction summary:

In a medium bowl, marinate the chicken strips in buttermilk for at LEAST 2-3 hours (you can soak overnight).When ready to bake preheat oven to 400.Line a baking sheet with foil and spray with nonstick spray. Set aside.Take bag of Doritos and crush the chips inside. Now transfer Dorito pieces and flour into food processor or blender to crush and blend until the Doritos are the size of panko bread crumbs. Add in Ranch seasoning if desired.Transfer crumbs into a medium bowl.Set up a "coating station" and remove each chicken strip from the buttermilk, allowing excess to drip off and coat the chicken in the Dorito/Flour mixture.Transfer to lined baking sheet. Continue with all chicken.Bake chicken strips for 15-20 minutes until chicken is cooked through.Serve immediately with Ranch dressing!

 

Step by step:


1. In a medium bowl, marinate the chicken strips in buttermilk for at LEAST 2-3 hours (you can soak overnight).When ready to bake preheat oven to 400.Line a baking sheet with foil and spray with nonstick spray. Set aside.Take bag of Doritos and crush the chips inside. Now transfer Dorito pieces and flour into food processor or blender to crush and blend until the Doritos are the size of panko bread crumbs.

2. Add in Ranch seasoning if desired.

3. Transfer crumbs into a medium bowl.Set up a "coating station" and remove each chicken strip from the buttermilk, allowing excess to drip off and coat the chicken in the Dorito/Flour mixture.

4. Transfer to lined baking sheet. Continue with all chicken.

5. Bake chicken strips for 15-20 minutes until chicken is cooked through.

6. Serve immediately with Ranch dressing!


Nutrition Information:

Quickview
579k Calories
37g Protein
35g Total Fat
24g Carbs
22% Health Score
Limit These
Calories
579k
29%

Fat
35g
55%

  Saturated Fat
6g
43%

Carbohydrates
24g
8%

  Sugar
5g
6%

Cholesterol
124mg
41%

Sodium
1067mg
46%

Get Enough Of These
Protein
37g
75%

Vitamin B3
17mg
85%

Selenium
59µg
85%

Vitamin K
71µg
68%

Vitamin B6
1mg
59%

Phosphorus
499mg
50%

Vitamin B5
3mg
30%

Vitamin B2
0.42mg
25%

Vitamin B1
0.35mg
23%

Potassium
724mg
21%

Vitamin E
2mg
18%

Vitamin B12
0.86µg
14%

Magnesium
54mg
14%

Folate
50µg
13%

Calcium
120mg
12%

Iron
1mg
11%

Zinc
1mg
10%

Manganese
0.19mg
10%

Vitamin D
1µg
8%

Copper
0.12mg
6%

Vitamin C
3mg
5%

Vitamin A
198IU
4%

Fiber
0.96g
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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