Serves 4
20 min
Homemade Chicken Tenders with Southwestern Ranch Dip
Recipe GLPRa75b5f958d5bf3
Crispy golden chicken tenders served alongside a creamy, tangy Southwestern ranch dip made with Greek yogurt, taco seasoning, and fresh dill. This recipe includes both a traditional wheat flour version and a gluten-free almond flour option.
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Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch strips
1 large egg
2 tbsp Dijon mustard
¾ cup all-purpose flour (or almond flour for gluten-free)
1 tbsp fresh dill
½ tsp salt
3 tbsp olive oil
¾ cup plain low-fat Greek yogurt
3 tbsp ranch seasoning mix
2 tbsp taco seasoning mix
Directions
In a small shallow bowl, whisk together the egg and mustard until well combined.
In another small shallow bowl, mix together the flour, dill, and salt.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, dip each chicken strip into the egg-mustard mixture, then coat thoroughly in the flour mixture, shaking off any excess.
Place the coated chicken strips in the hot oil and cook for about 5 minutes until the bottom is golden brown. Flip and cook for another 5 minutes until the second side is golden and the internal temperature reaches 165°F.
While the chicken cooks, prepare the dip by combining the Greek yogurt, ranch seasoning, and taco seasoning in a small bowl. Stir until smooth and well blended.
If desired, thin the dip with a splash of water or milk to reach your preferred consistency for dipping.
Transfer the cooked chicken tenders to a serving plate and serve warm with the Southwestern ranch dip.
