Ranch fried chicken-- an original recipe

I love fried chicken. It is one of my favorite meals—I have grease scars from making it, and I love that it is always consistently good. It tastes good to most everyone. Out of necessity, I decided to try something a little different when making my fried chicken bites the last time I cooked it. Not only is it deliciously fattening, but scrumptious with its crunchy flavor.

You Need:

• 4 chicken breasts, cut into strips. I use Foster Farms chicken because it is a Portland company and I like to support our local farmers.
• 1 bottle of ranch dressing—You’ll want to use the whole bottle
• 2 packets of instant potato flakes; I use Idahoan because they come in many flavors. My favorite one to use is the Southwest style.

Coat a frying pan generously with oil. I use Extra Virgin Olive Oil because it is less calories and better for you (not that it really matters too much when you are eating friend chicken).

In a container, pour in the ranch dressing and coat the chicken strips with it. In another container with a lid, dump the instant potato flakes in and place your coated chicken into the container. Close the lid tightly and shake to bread the chicken strips. 

Fry the chicken as your family likes it. The potato flakes will turn golden and crispy, creating a nice crunch on your chicken. The ranch dressing will have a beautifully, tangy flavor that you will immediately notice when you bite into the chicken. Be sure to cook the chicken thoroughly. Just to be on the safe side, I always fry chicken that is boneless so that I can easily cut a piece to ensure that it is thoroughly cooked.

I love fried chicken with a heaping pile of green beans and a piece of French bread. If you need something to dip your fried chicken in, I suggest using ranch so that you don’t muddy the flavor of the chicken.