Buttermilk Dill Chicken Tenders
I wanted ranch flavored chicken. I wanted it so bad I could taste it in my head. I have expiramented with making my own ranch powder mixes before. I have used numerous recipes that claimed to taste like Hidden Valley packets but none even came close. I have tried my own spice combinations and still that amazing ranch flavor eludes me. I am beginning to think that the chemicals and ingredients with long names are what makes it taste so good.
On my latest quest for ranch flavored powder I came up with these yummy chicken tenders. I call them buttermilk dill because they too were just not ranch flavored. They were however amazingly good. I love Saco buttermilk powder. I use it in my coconut flour buttermilk biscuit for one. Now I have a new go to chicken recipe and a new use for my buttermilk powder. Alan says he wants this chicken as often as I am willing to make it. Try it and then tell me about your homemade ranch successes and/or failures in the comments section below.
- 8 frozen chicken tenderloins
- 3 tbsp Saco Buttermilk Powder
- ½ tbsp onion powder
- ½ tbsp garlic powder
- ½ tsp dill
- salt to taste
- black pepper to taste
- Thaw chicken tenderloins.
- Mix all dry ingredients in a small shallow bowl.
- Dip chicken pieces in powder and press down to get maximum coverage on all sides. (tip: don't get your fingers in the powder too much it will stick to your fingers and make a wet gooey mess)
- Bake chicken at 350 for 25 minutes or until cooked through.