What you’ll need:
1 package of pre-cut chicken strips
1 bottle of a good Ranch dressing (We use a low fat version with excellent results)
1 package of *Panko breadcrumbs
salt, pepper and garlic powder
Preheat oven to 425 degrees
Pour the dressing into a large bowl and place chicken strips — allow them to sit and marinate for a good 5 minutes or so
Pour the Panko bread crumbs into a shallow bowl of plate
Dredge each strip of chicken in to the breadcrumbs so that each slice is well coated
Place each strip of chicken onto a cookie sheet lined with aluminum foil, if you wish, to save cleaning
sprinkle salt, pepper and garlic powder on the chicken
Bake for 15 minutes, rotate pieces so that both sides get crispy, bake another 15 minutes and serve!
*Panko is a Japanese style breadcrumb. They differ from the Italian version in that they are much coarser and the texture in the end, is lends itself very well to this dish, yielding a much crunchier bite. If you can find the seasoned Panko breadcrumbs I do prefer those, but if not, or if you can not find Panko bread crumbs, the Itailan style will do. Progresso and Ian’s both make a Pank style breadcrumb.