Day 16: Jalapeno Crusted Chicken Strips with Jalapeno Ranch Dipping Sauce

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Day 16 of the Pinterest Project is already upon us and I have decided to make Jalapeno Crusted Chicken Strips with Jalapeno Ranch Dipping Sauce for dinner! When I saw this recipe on Pinterest, I knew I wanted to try it. I love jalapenos and everything spicy for that matter. The spicier the better, if you ask me! This recipe uses Jalapeno Kettle Chips, which are so good. I don’t eat potato chips often, but when I do Jalapeno chips are one of the few kinds I really like to eat.

This recipe is a little different from the one that was originally posted on Pinterest from the blog “My life as a Mrs.”  If you look at her recipe, you’ll see that I made my chicken into strips instead of keeping it as breasts. I thought it was be easier to dip the chicken in the homemade jalapeno ranch sauce, then to drizzle it on top of the breasts.

Jalapeno Crusted Chicken Strips with Jalapeno Ranch Dipping Sauce

Ingredients:

Jalapeno Ranch Dipping Sauce:

  • 1/4 cup mayo
  • 1/4 cup low fat sour cream
  • 1/4 cup (plus 2 tablespoons) low fat buttermilk
  • 1 tablespoon Hidden Valley Ranch Dressing (the powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • dash of cayenne
  • 5-6 hot pickles jalapeno slices, finely chopped

Chicken:

  • 4 chicken breasts or tenders (about 1 3/4 – 2 pounds total)
  • 1 bag Jalapeno Kettle Chips, crushed
  • 1 cup low fat buttermilk
  • 1 teaspoon salt
  • dash cayenne

Directions:

Jalapeno Ranch Dipping Sauce:

Mix all ingredients together (adding additional buttermilk until desired consistency). Set aside and refrigerate until ready to use.

Chicken:

Preheat oven to 375 degrees. Grease baking dish or baking sheet for chicken. In a bowl, whisk buttermilk, salt and cayenne. If using chicken breasts, pound out chicken breasts to 1/2″ thickness and cut into strips. Add chicken to buttermilk mixture, tossing well.

Place crushed Kettle chips in a shallow baking dish or bowl. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess buttermilk. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place chicken in oven and bake for 25-35 minutes or until chicken is cooked through. Serve hot with jalapeno ranch dipping sauce.

35 minutes later and the chicken was done. Honestly I don’t know how I feel about this recipe. I was a little frustrated while making it. The chips weren’t sticking to the chicken as well as I had assumed it would and since I cooked my chicken on a baking sheet, the bottom wasn’t as crispy as the top. Also, for some reason chicken looks pink in these pictures, but it was fully cooked!

My favorite part of the recipe was the homemade ranch dipping sauce. It gave the chicken a completely new flavor which was good because I thought the chicken was too bland. I could hardly taste the jalapeno chips and instead it just tasted like baked chicken with a few crunchy things on it. I’m not going to lie, I was a little disappointed with this recipe and I probably won’t make it again. Maybe it would have turned out better if I had followed the directions exactly and cooked chicken breasts, but who knows. The only thing I  for sure will make again is the dipping sauce. I think it would be really good with some buffalo wings or even over a salad – it would give it a really good kick! The pickled jalapenos in it made all the difference.

Let me know if you try this recipe out and get a better result!

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