Hidden Valley Ranch Orange Chicken Strips
Transform your weeknight dinner routine with these crispy and flavorful Hidden Valley Ranch Orange Chicken Strips! This recipe combines the zesty, herby kick of Hidden Valley Ranch seasoning with the tangy-sweet allure of a homemade orange glaze. Featuring tender chicken strips coated in crunchy panko breadcrumbs and oven-baked or pan-fried to golden perfection, this dish offers a delightful balance of texture and flavor. The sticky orange sauce, infused with soy sauce and honey, ties everything together in a mouthwatering harmony. Garnished with sesame seeds and green onions for a touch of elegance, these chicken strips are perfect for family dinners, game day snacks, or easy entertaining. Packed with bold flavors and simple steps, this recipe is a must-try for any ranch or orange chicken lover.
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Recipe Information
Ingredients
- 1 pound chicken tenders
- 1 packet Hidden Valley Ranch seasoning mix
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 0.5 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 cup vegetable oil
- optional garnishes: sesame seeds, chopped green onions
Instructions
Preheat the oven to 400°F (200°C), or prepare a large skillet for frying if you prefer to cook on the stovetop.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with the Hidden Valley Ranch seasoning mix.
Pat the chicken tenders dry with a paper towel, then dip each tender into the flour, coating it lightly. Shake off any excess.
Next, dip the floured chicken tender into the beaten egg, followed by the seasoned panko breadcrumbs. Press to coat evenly. Repeat with all chicken tenders.
If frying, heat the vegetable oil in a large skillet over medium heat. Fry the chicken tenders in batches, about 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels. If baking, place breaded chicken tenders on a parchment-lined baking sheet and spray lightly with cooking spray. Bake for 15–20 minutes, flipping halfway through, until golden and fully cooked.
While the chicken cooks, prepare the orange sauce. In a small saucepan over medium heat, combine orange juice, soy sauce, and honey. Bring to a simmer.
In a small bowl, mix the cornstarch and water until smooth. Gradually whisk this slurry into the simmering orange sauce. Cook for 1–2 minutes, stirring, until the sauce thickens. Remove from heat.
Toss the cooked chicken strips in the orange sauce until well-coated, or serve the sauce on the side for dipping.
Garnish with sesame seeds and chopped green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 14.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
