Instructions

• In a freezer-size plastic bag, combine 1 cup buttermilk, 1 tablespoon Hidden Valley® Original Ranch Seasoning & Salad Dressing Mix, and 1/4 teaspoon pepper. Add the 10 chicken tenderloins, seal the bag (remove excess air), and refrigerate 2–8 hours.
• While the chicken marinates, whisk together 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon milk (or more to taste), and 2 teaspoons Hidden Valley® Original Ranch Seasoning & Salad Dressing Mix in a medium bowl. Cover and refrigerate until ready to serve.
• Preheat the oven to 400°F. Line a baking sheet with a baking rack and lightly spray the rack with nonstick cooking spray.
• Make the breading: pulse 3/4 cup Ritz crackers and 3/4 cup cheese crackers in a food processor until coarsely ground (texture similar to panko). If you don’t have a food processor, place the crackers in a heavy-duty zip-top bag and crush with a rolling pin until coarse crumbs form.
• In a large bowl, combine the crushed cracker crumbs with 1/2 cup panko, 1/2 cup finely grated sharp cheddar cheese, 2 tablespoons dry ranch seasoning mix, 1/2 teaspoon paprika, 1/4 teaspoon salt, and a pinch of cayenne (optional). Stir to mix evenly.
• Remove the chicken from the marinade one piece at a time, letting excess buttermilk drip off or gently dabbing with a paper towel.
• Working with clean hands, firmly press each tenderloin into the breading so it is evenly coated on all sides. Place coated tenderloins on the prepared rack, spacing them so air can circulate. Lightly spray the tops of the coated tenderloins with nonstick cooking spray.
• Bake at 400°F for 12–18 minutes, until the internal temperature of the chicken reaches 165°F (time depends on tenderloin size).
• If desired, broil on High 1–3 minutes to reach your preferred level of crispiness—watch closely to prevent burning.
• Remove from oven and serve the baked cheddar ranch chicken tenders with the refrigerated ranch dip.