from 1 vote
Cheddar and Ranch Buffalo Chicken Strips
of boneless skinless chicken breast
of creamy ranch dressing
of cheddar cheese
sleeve of ritz crackers crumbled
stick of butter
of hot sauce
Cut your chicken in thin strips.
In a food processor crumble your crackers or place in a bag and use a kitchen hammer.
Prepare the work area with 1 dish for the ranch dressing, 1 dish for the crumbled crackers and 1 dish for the cheddar cheese.
Dip your chicken in the ranch dressing next dip in the cheddar cheese last coat with the crumbled Ritz crackers.
In a cast iron skillet, coat bottom of the pan with oil heat oil on medium heat for about 5 minutes.
Place your breaded chicken strips in the pan. Do not overcrowd.
Cook on each side until golden brown and until the center is no longer pink (about 5 minutes on each side).
Drain on a paper towel.
While your chicken is cooking, melt your butter and add hot sauce stir until well combined.
Drizzle wing sauce over your chicken strips and serve.
Optional: substitute the Ritz crackers with pork rinds to make this a keto friendly recipe