Post by Loupy on Feb 11, 2018 17:11:24 GMT -7
Parmesan-Crusted Chicken Tenders Buttermilk Ranch Dressing
From: Katerina @ diethood.com/parmesan-crusted-chicken-tenders-buttermilk-ranch-dressing/
Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing - Flavorful, easy to make crispy parmesan Chicken Tenders coated with panko breadcrumbs and parmesan cheese, served with a side of homemade Buttermilk Ranch Dressing. A delicious meal for the whole family!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves: 4
Ingredients
FOR THE PARMESAN-CRUSTED CHICKEN TENDERS
1 pound chicken breast tenderloins
1/2- cup panko bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4- cup grated Parmesan cheese
4 egg whites
4 teaspoons extra virgin olive oil
FOR THE BUTTERMILK RANCH DRESSING
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4- cup low fat buttermilk
1 tablespoon finely chopped fresh dill
1-1/2 teaspoons white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Instructions
Preheat oven to 400F.
Set a wire rack over a large rimmed baking sheet and spray the rack with nonstick cooking spray; set aside.
In a small shallow bowl, combine bread crumbs, garlic powder, onion powder, salt, pepper, and Parmesan; mix to combine.
In a separate bowl, beat the egg whites.
Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat.
Put the coated tenders on a plate as you go, repeating the process until all the tenders are coated.
In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Add half the tenders and cook until golden brown on all sides; about 3 minutes per side.
Transfer chicken tenders to previously prepared wire rack.
Add the remaining 2 teaspoons of oil to the skillet, and repeat the cooking process with the remaining tenders.
Transfer the remaining chicken tenders to the prepared wire rack.
Bake for 8 to 10 minutes, or until tenders are golden brown and cooked through.
In the meantime, prepare the Buttermilk Ranch Dressing.
In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt, and pepper.
Cover and refrigerate until ready to use. You can keep it in the fridge for up to 5 days.
Serve chicken tenders immediately with a side of the prepared ranch dressing.
Nutritional Information
Calories: 258
Total Fat: 14g
Sat Fat:3g
Cholesterol: 81mg
Sodium: 612mg
Potassium: 468mg
Carbs: 1g
Protein: 29g
WW Smrt pts 8
Dressing= 3 smrt pts
From: Katerina @ diethood.com/parmesan-crusted-chicken-tenders-buttermilk-ranch-dressing/
Parmesan-Crusted Chicken Tenders with Buttermilk Ranch Dressing - Flavorful, easy to make crispy parmesan Chicken Tenders coated with panko breadcrumbs and parmesan cheese, served with a side of homemade Buttermilk Ranch Dressing. A delicious meal for the whole family!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves: 4
Ingredients
FOR THE PARMESAN-CRUSTED CHICKEN TENDERS
1 pound chicken breast tenderloins
1/2- cup panko bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4- cup grated Parmesan cheese
4 egg whites
4 teaspoons extra virgin olive oil
FOR THE BUTTERMILK RANCH DRESSING
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4- cup low fat buttermilk
1 tablespoon finely chopped fresh dill
1-1/2 teaspoons white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Instructions
Preheat oven to 400F.
Set a wire rack over a large rimmed baking sheet and spray the rack with nonstick cooking spray; set aside.
In a small shallow bowl, combine bread crumbs, garlic powder, onion powder, salt, pepper, and Parmesan; mix to combine.
In a separate bowl, beat the egg whites.
Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat.
Put the coated tenders on a plate as you go, repeating the process until all the tenders are coated.
In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Add half the tenders and cook until golden brown on all sides; about 3 minutes per side.
Transfer chicken tenders to previously prepared wire rack.
Add the remaining 2 teaspoons of oil to the skillet, and repeat the cooking process with the remaining tenders.
Transfer the remaining chicken tenders to the prepared wire rack.
Bake for 8 to 10 minutes, or until tenders are golden brown and cooked through.
In the meantime, prepare the Buttermilk Ranch Dressing.
In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt, and pepper.
Cover and refrigerate until ready to use. You can keep it in the fridge for up to 5 days.
Serve chicken tenders immediately with a side of the prepared ranch dressing.
Nutritional Information
Calories: 258
Total Fat: 14g
Sat Fat:3g
Cholesterol: 81mg
Sodium: 612mg
Potassium: 468mg
Carbs: 1g
Protein: 29g
WW Smrt pts 8
Dressing= 3 smrt pts
