• 6 Ratings

These chicken strips should be a staple for every kid menu. Less than five ingredients, and prepared in just 20 minutes, makes it a favorite among moms as well.

Source: Better Homes and Gardens

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Recipe Summary

bake:
10 mins to 15 mins at 425° or until chicken is no longer pink
total:
20 mins
Servings:
4
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.

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  • In a shallow dish place the crushed crackers. In another shallow dish place the ranch dressing. Dip chicken tenderloins into the dressing, allowing excess to drip off; dip into cracker crumbs to coat. Arrange chicken in prepared pan.

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  • Bake for 10 to 15 minutes or until chicken is no longer pink (170 degrees F). If desired, serve with additional ranch dressing.

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  • Makes 4 servings

Quicker Crunchy Chicken Strips:

Prepare as above, except use one 10-ounce package of cooked refrigerated chicken breast strips instead of the chicken breast tenderloins and bake only 5 to 8 minutes or until heated through.

Nutrition Facts

517 calories; total fat 21g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 66mg; sodium 1060mg; potassium 270mg; carbohydrates 51g; fiber 2g; sugar 8g; protein 33g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 12mg; vitamin b6 1mg; folate 12mcg; vitamin b12 0mcg; calcium 30mg; iron 2mg.
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Reviews

6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
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