- Cook Time: 22m
- Yield: 8 chicken tenders
Ingredients
- 1/2 cup Argo® Corn Starch
- 2 cups buttermilk
- 8 boneless, skinless chicken tenders
- 1/2 cup Flour
- 2 ounces dry ranch seasoning, divided
- 1 teaspoon paprika
- 5 tablespoons butter
- fresh parsley (optional)
Instructions
- Pour buttermilk and 1 ounce dry ranch seasoning mix into a gallon resealable bag bag.
- Add chicken tenders, close and place into fridge for 8-12 hours.
- Once ready to bake, preheat oven to 425F.
- In a second gallon sized resealable bag, add Argo® Corn Starch, flour, dry ranch seasoning mix and paprika. Shake to mix.
- Add chicken tenders to the bag of Argo® Corn Starch mixture, close and shake to coat the tenders in the mixture.
- Place butter on a foil lined rimmed baking sheet. Place into oven and let butter melt.
- Remove pan from oven and place chicken tenders on to the baking sheet.
- Place tenders into the oven and bake for 15 minutes.
- Flip and bake for another 5 minutes.
- Turn boiler on and broil chicken for 2 minutes, watching carefully to make sure it doesn't burn.
- Remove from oven and serve with your favorite dipping sauce and fresh parsley
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