Directions
- 1Mix the cowboy butter ranch ingredients together and set aside (best to sit in the fridge overnight for all the flavors to develop)
- 2Prep the batter and dry mix and coat the chicken starting in the wet mix, then the dry mix for complete flavor and crisp coverage
- 3Heat up a cast iron skillet and toast your bread (optional). Fill either a pot or deep pan (like the one shown here) with olive oil, heat up to 350°F, and place tenders in for about 3-4 minutes on each side.
- 4Remove chicken and build sandwich with provolone cheese, tenders, ranch, and lettuce. And an extra dip of ranch for good measure. Enjoy!
Ingredients
- 0.25 cup butter
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 1 lemon juice
- 1 teaspoon paprika
- 1 teaspoon chili oil
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 0.25 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 tablespoon chives
- 0 salt
- 0 black pepper
- 2 C buttermilk
- 1 egg
- 0.25 C Cowboy Butter seasoning
- 0.75 C flour
- 0 Buttermilk Ranch Panko Flakes
- 0 olive oil
- 0 provolone cheese
- 0 lettuce
Equipment
cast iron skillettongswooden bowlspoonknifekitchen torch
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