Crunchy Chicken Strips–via Better Homes and Garden New Cookbook pg 250
Prep Time: 25mins. Cook Time: 10mins
7 cups goldfish crackers or 14 cups pretzels
1 1/2 cups buttermilk ranch salad dressing
2 lbs chicken breast tenderloins
1. Preheat oven to 425 degrees F. Line two 15x10x1″ baking pans with foil. Lightly coat foil with cooking spray; set aside.
2. Crush crackers about 5 cups, transfer to a shallow dish. In another shallow dish place the 1 1/2 cups ranch. dip chicken tenderloins into dressing, allowing excess to drip off; dip into cracker crumbs to coat. Arrange chicken in prepared pans. Lightly coat chicken with cooking spray.
3. Bake, uncovered, for 10 to 15 mins or until chicken is no longer pink, rotating pans halfway through baking. If desired, serve with additional ranch dressing.
4. Cool remaining chicken strips for 20 mins. Place in an airtight container; cover and chill for up to 3 days or freeze up to 1 month. To reheat, preheat oven to 400 degrees F. Arrange chilled or frozen strips in a single layer on a baking sheet. Bake, uncovered, until heated through.