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I can’t leave any recipe alone.  I have to do something to it.  Either I forget to pick up an ingredient, or else I want to use something up in the house that’s about to go bad, or else I have a vast amount of something due to my haphazard stockpiling.  But I’m working on that last one, promise.

So, I started with a regular recipe for homemade chicken tenders, a lot like this one.  And I tweaked it.  Here’s what I did.  I’ll scale it down for normal people, but I cooked 5 lbs of chicken.  And none went to waste.

1 cup Buttermilk
1 lb Chicken (appropriate for your family size)
2 tbsp Ranch dressing dry mix (I like this recipe)
1 cup Panko bread crumbs
1 cup Regular bread crumbs
Your favorite spice blend (I like Weber’s Kickin Chicken)
Olive oil spray

Foil
Cookie Sheet

Cut the breasts into 2″ x 2″ chunks. I cut each breast in half horizontally and then in thirds or so, making 6 nuggets from each breast. Soak in buttermilk and ranch dressing mix for at least 4 hrs, overnight is fine too. About 45 minutes before dinner, place foil on cookie sheet and spray lightly with the olive oil spray or a non-stick spray. Mix panko and regular bread crumbs with your favorite spice blend and dredge the chicken pieces. Place them on the cookie sheet and spray the tops with olive oil spray. Cook at 375 for about 8 minute per side, flipping each piece. If they’re not quite brown enough, you can also broil for a few minutes. Eat and enjoy!

 

Kristin