I invented this recipe after seeing the idea online for breading chicken tenders with crushed Doritos. I was pressed for time and didn’t have time to make the casserole or the traditional method, as I had to go from raw chicken to dinner on the table within an hour, preferably less. Did I mention the chicken was still partially frozen?
Anyway, the only thing to do was precook the chicken. And I was limited on options. You could use precooked tenders, or you could cook your chicken in broth. If you have the luxury of time, then just skip ahead to the buttermilk and crumb dredge step, and oven bake. I sliced my chicken breasts in half to make thin cutlets for fast cooking, and precooked in teriyaki sauce.
You will need:
chicken breasts. I have a family of 4, so I used 4, cut into 8 cutlets. You could also use tenders, strips, or nuggets
buttermilk, about 1/2 cup
prepared ranch dressing, about 2 tablespoons
1 bag nacho cheese flavor Doritos
Mix the buttermilk and ranch dressing in a bowl. Put the Doritos in a zip top bag and crush into crumbs with a rolling pin. If you don’t own a rolling pin, a soft drink bottle will also work. Place the crumbs in a separate bowl or dish. (Pie pans work great for dredging).
Dip your chicken pieces into the buttermilk and ranch mixture, turning to coat.
Transfer the chicken to the crumbs, cover with crumbs and press gently to adhere.
Transfer to a baking sheet and bake at 350 degrees about 20 minutes until your “batter” is nice and crisp. If you are starting with raw chicken, please ensure you use a long enough cook time to cook the chicken all the way through.
And now it’s ready to serve! We just served with some steamed asparagus, but this versatile dish goes well with anything. It’s easy, fast, kid friendly, and a great way to sneak some protein into your game day or party appetizer.