What you will need:
- 1 stick unsalted butter
- 1 bottle of your favorite hot sauce (Frank's Red Hot here baby!)
- 1 packet of Hidden Valley Ranch Dip (the dry kind)
Let's get started:
- If you buy the boneless chicken strips, let them sit out and de-thaw. Once they are cool enough to cook easily, cut them into bite size pieces.
- In a small saucepan, melt your butter and add about hmm 1/4 to 1/2 cup of hot sauce, depending on how spicy you want it. Keep in mind, even 1/4 cup hot sauce makes a pretty dang hot sauce. If you don't like too much heat, start with 2 tbsp.
- Once your butter has melted and your hot sauce has blended, add in your ranch packet. On a low heat, stir sauce until blended.
- IF you over cook your sauce, it will be separate so make sure you use it within a few minutes of cooking and DO NOT overcook. Make sure you keep your sauce on a very low heat.
I suggest, after coating your chicken in the sauce, throw the chicken back in to the oven for a few more minutes to keep that nice crisp crunch to it.
If you want to add some variety to your sauce, you can omit the ranch and add:
- 2tbsp garlic powder
- 3 tsp parmesan cheese
- 1 tbsp soy sauce
- Red pepper flakes
- 2 tbsp sweet and sour sauce
- Any other flavor you would like to hit your dish with.
No comments:
Post a Comment