Crispy Jalapeño Ranch Chicken Strips

There’s something primal about biting into a perfectly crispy, juicy strip of chicken. It’s not just comfort food, it’s crave food, the kind that hijacks your senses and demands a repeat bite.

🧂 Ingredients:

• 1 cup ranch dressing

  (Store-bought? Sure. But stir in our Texas Ranch Dry Mix, and you’ll level it up like a pro.)

• 1/4 cup packed fresh cilantro leaves

• 1–2 jalapeños, chopped

  (Seeds out for mild. Seeds in for the brave.)

• Black pepper to taste

• 1½ lbs chicken breast, sliced into strips

• 1½ cups panko or flour for breading

• Oil for frying, or spray for baking/air-frying

🍳 How to Make It:

1. Mix the Marinade:

   In a bowl, combine ranch, chopped jalapeños, cilantro, pepper, and a heaping spoon of our Texas Ranch Dry Mix. The aroma alone will make you hungry.

2. Marinate the Chicken:

   Toss your chicken strips in the mixture. Let them sit in the fridge for at least 30 minutes. Overnight? Even better.

3. Bread It Right:

   Roll each marinated strip in panko or seasoned flour. Want extra crunch? Double coat ’em.

4. Cook to Crispy Perfection:

   • Fry: Golden brown, 3–5 minutes per side.

   • Air-Fry: 400°F for 10–12 minutes.

   • Oven Bake: 425°F for 20–25 minutes, flip halfway.

5. Rest & Serve:

   Let them chill on a rack for a few minutes. It seals in the juices and avoids soggy bottoms.

💡 Flavor Bomb Tips:

• Dip Tip: Use the leftover marinade (before it touched chicken) as a dipping sauce. Just thicken it with a little mayo or Greek yogurt.

• Make it a meal: Serve with waffle fries, corn salad, or stack them on a toasted brioche bun with slaw.