Fry Ranch Tenders

• 3/4 cup buttermilk
• 1 cup sour cream
• 20 ounces chicken breast tenders 1 package, rinsed, patted dry
• 1 pepper
• 2 cups vegetable oil
• 1 ounce Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix 1 packet
• 4 cups flour

1. In a small bowl, combine 1 packet of seasoning mix with sour cream and stir until well blended. Chill covered until ready to use.
2. In another bowl, combine the remaining packet of seasoning mix with the buttermilk and stir until well blended. Combine chicken and buttermilk mixture together in a Glad(R) Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. Chill for at least 1 hour, overnight is best.
3. Remove the chicken from the bag, shake off any remaining buttermilk. Discard any remaining marinade.
4. On a large plate, add the flour with salt and pepper. Dredge each of the tenders evenly in the flour mixture.
5. In a deep skillet, heat the oil to 365u0b0F. Carefully drop the chicken in the oil a few at a time. Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.
6. Serve immediately with the sour cream mixture for dipping.

buttermilk, sour cream, chicken breast tenders, pepper, vegetable oil, salad dressing, flour

Taken from www.yummly.com/recipe/Fry-Ranch-Tenders-600972 (may not work)