Crispy Chicken Strips

When Craig and I were dating, all I ate was chicken strips+ranch. Every single restaurant, from Stanfords to Burgerville. =) That and a Pepsi. My favorite place? Red Robin...house salad with crispy chicken, ranch, and extra tomatoes and tortilla strips. Yeah but guess what. Deep fried chicken really isn't that good for you. But you know what is? THIS recipe. It's not fried, it's baked. And it has that crispy outing I crave!

 This recipe calls for Goldfish crackers...

but in keeping with things being "a little healthier", meet....

Cheddar Bunnies! 

 

My kids love these things..and they're organic! 

So. Onto the recipe...

Crispy Chicken Strips

4 chicken breasts, cut into 4 strips, each breast

Buttermilk

1 1/2 cups ranch

4-5 cups crushed Goldfish or Cheddar Bunnies

Soak chicken in buttermilk for 4 hours OR overnight. Shake off excess moisture and dredge in ranch. (I actually let it soak in the ranch for awhile, too) Roll in crushed crackers and place on foil lined baking sheet. Bake on 425* for 12-15 minutes or until center is no longer pink. Serve with whatever, however, whenever. =)

Perfect on a salad!! And they freeze well, too! Oh, yeah, and just because they're coated in ranch doesn't mean you can't dip them in ranch, too. ;-) Yummm!