Time Crunch Calls for Crunchy Chicken Strips

It's the middle of the week. You've been running around busy all week. The last thing you want to do is stand in the kitchen cooking an elaborate meal. I know that's how I feel during the week. The problem I have is finding a meal that didn't come from a drive-thru window, but is still quick and something the whole family will eat.

Mr. Handsome tried this recipe on us one night, and I am so glad he did! I have adopted it as one of my go-to, quick meals. And, my kids actually LOVE it! My youngest is not much of a meat eater, but she asked for 3 servings of this the last time I made it! It is super easy. Sometimes we add a vegetable or two, other times we just add some chips.

This recipe is in my favorite cookbook, Better Homes and Garden New Cook Book 15th Edition. At our house, we call this yummy goodness Goldfish Chicken. However, the proper name is Crunchy Chicken Strips.

You will need:

• Nonstick Cooking Spray
• 7 Cups Bite-Size Cheddar Fish-Shape Crackers or 14 Oz. of Pretzels
• (I use 1 bag of Goldfish Crackers)
• 1 1/2 Cups Bottled Buttermilk Ranch Salad Dressing
• (I use about a half bottle of Ranch dressing)
• 2 Pounds Chicken Breast Tenderloins (thawed)

Directions

1. Preheat oven to 425. Coat pans with cooking spray. (I use 2 glass baking dishes or a cookie pan)

2. Crush crackers. (I do this in a large zip top bag). Transfer to shallow baking dish. 
Pour the ranch dressing into another shallow baking dish or bowl.
Dip chicken tenderloins into dressing, coating both sides.
Then dip in cracker crumbs, coating both sides.
Place evenly in cooking dish.

3. Bake, uncovered, for 10 to 15 minutes, until chicken is no longer pink (170 degrees F.).
*The cook book suggests rotating the pans halfway through baking, I never do this but feel free.

Voila, a no-fuss, quick meal!

The Better Homes Cook Book shares the following storage tips for any left-overs:
Cool remaining chicken strips for 20 minutes. Place in airtight container; cover and chill for up to 3 days or freeze up to 1 month. To reheat strips, preheat oven to 400F. Arrange chilled or frozen strips in a single layer on a baking sheet. Bake, uncovered, until heated through (allow 15 minutes for chilled and 20 minutes for frozen strips). 
*I just pop them in the microwave for about 1 minute. IF there are any leftovers, that is.