Garlic Butter Chicken Strips with Spicy Chili Ranch
Ingredients:
1 lb boneless, skinless chicken breasts, cut into strips
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko preferred)
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
4 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp olive oil
For the Spicy Chili Ranch:
½ cup ranch dressing
1 tbsp hot sauce (adjust to taste)
1 tsp chili flakes
½ tsp smoked paprika
1 tsp lime juice
Directions:
Preheat oven to 400°F (200°C) or preheat air fryer to 375°F (190°C).
Pat chicken strips dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
Set up a breading station with three bowls — flour in one, beaten eggs in the second, and breadcrumbs in the third.
Dredge each chicken strip in flour, dip in egg, and coat with breadcrumbs, pressing lightly to adhere.
Heat olive oil and 2 tbsp butter in a skillet over medium heat. Cook chicken strips until golden brown on both sides, about 3-4 minutes per side. Transfer to a baking sheet.
Melt the remaining 2 tbsp butter in a small saucepan and sauté the minced garlic until fragrant, about 30 seconds. Brush this garlic butter over the chicken strips.
Bake (or air fry) for an additional 8-10 minutes until the chicken is crispy and fully cooked through.
To make the Spicy Chili Ranch, combine ranch dressing, hot sauce, chili flakes, smoked paprika, and lime juice. Whisk until smooth.
Serve the golden chicken strips hot with spicy chili ranch dip on the side.
