Ingredients
- 1 lb chicken breasts boneless
- 1 oz Ranch Dressing Mix Chef Cherie Brand
- 3 cup orange juice
- 1 tbsp sage
- 2 eggs beaten
- 1/2 cup flour
- 1/2 tsp black pepper
- 1/2 cup breadcrumbs dry, plain
- 1 cup cornflake crumbs
- 3 oz clarified butter
- DIP
- 1 cup sour cream
- 2 oz orange marmalade
- 1 tsp Ranch Dressing Mix Chef Cherie Brand
Servings:
Instructions
- Cut chicken breast meat into 16 strips and place in a Glad® Zipper Storage Bag. Combine one packet of the dressing mix with the orange juice and sage, and add to the bag. Seal and marinate overnight.
- Combine dip ingredients together. Reserve and refrigerate overnight.
- In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour, pepper and breadcrumbs with cornflake crumbs. Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients. Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 minutes per side). Serve with reserved dip.
Recipe Notes
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