These are a great alternative to fried chicken. They're really good and juicy and tender. The below recipe is for an entire chicken, but I just cooked 9 or ten chicken tenderloins instead. They cook a lot faster and are a lot less work.
What you need:
1 Broiler-fryer chicken (3-1/4lb) cut up (or 8-10 tenderloins)
1/2 cup Light Ranch (refridgerated ranch is always better - by bagged salads)
Small amount of hot sauce (optional) - I probably used about 10 dashes and would use a little more next time
1 pkt Shake n Bake Extra Crispy Seasoned Coating Mix (You may end up needing to use the second bag in the box, I barely got everything coated with one bag.)
What you need to do:
Remove skin from all chicken pieces except wings (skip this step if using tenderloins). Place chicken in large resealable plastic bag. Add dressing and hot sauce. Seal bag and turn evenly to coat chicken with dressing and sauce. Refrigerate 30 minutes to marinate - I actually forgot to marinate it and just cooked it without this step and it was still good.
Heat oven to 400. Place coating mix in a pie plate or shallow dish. Dip chicken in coating mix, turning each piece over to evenly coat both sides. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade. Bake 40 - 45 minutes or until chicken is cooked through - If using tenderloins, you only need to cook for about 10 minutes (165 degrees).
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