AuthorDawn NoltCategoryMain DishesDifficultyBeginnerDelicious battered chicken smothered in a creamy, zesty sauce totally hits the spot! And it's so simple to make!
Mix ranch and flour together in a bowl and set aside.
In a separate bowl, mix eggs, garlic and salt and set aside.
In a large skillet, heat the oil. Dip chicken in egg mixture. Be sure to coat well. Then dip it again in the ranch/ flour mixture and then place it in the skillet. Cook for 3 minutes on each side. Lower the stovetop heat to medium and cook chicken for another ten minutes until it is done and cooked through, flipping again half way through.
Remove chicken from skillet and cover with foil.
Lightly wipe out the skillet and melt the butter over medium heat. Add flour and cook for 1 minute. Gradually stir in the cream and milk. Stir until smooth. Bring to a boil and then add the red pepper, crushed bullion cube, ranch dressing mix, corn and the beans. Cook for 2 minutes on low stirring constantly.
Add the chicken back to the sauce and garnish with cilantro and bacon, if desired.
Ingredients
Directions
Mix ranch and flour together in a bowl and set aside.
In a separate bowl, mix eggs, garlic and salt and set aside.
In a large skillet, heat the oil. Dip chicken in egg mixture. Be sure to coat well. Then dip it again in the ranch/ flour mixture and then place it in the skillet. Cook for 3 minutes on each side. Lower the stovetop heat to medium and cook chicken for another ten minutes until it is done and cooked through, flipping again half way through.
Remove chicken from skillet and cover with foil.
Lightly wipe out the skillet and melt the butter over medium heat. Add flour and cook for 1 minute. Gradually stir in the cream and milk. Stir until smooth. Bring to a boil and then add the red pepper, crushed bullion cube, ranch dressing mix, corn and the beans. Cook for 2 minutes on low stirring constantly.
Add the chicken back to the sauce and garnish with cilantro and bacon, if desired.