Fire & Smoke Crunchy Ranch Crispy Coating Mix

Prep Time: 10 min. Cook Time 11-15. Servings: 4-6. Shopping List: Up to 2 pounds boneless chicken (breasts or thighs) or 11/2 pounds tenders. 1 cup buttermilk (our favorite), pickle brine, or water. 1 egg. Your favorite dipping sauce. Prep: 1. Slice chicken pieces as desired, for sandwiches or tenders. Place the entire bag of dry mix in a wide, shallow bowl. Whisk together the buttermilk (or other liquid) and egg in a separate shallow bowl. 2. Working in batches: Dredge the chicken pieces in the dry seasoning. Dip them into the egg mixture, allowing excess to drain. Give the chicken a second roll in the dry mix, gently pressing the coating into the chicken. 3. Allow the chicken to rest 5 minutes while the oil, air fryer, or oven heat. Cook (to internal temperature of 165 degrees F). Fry in 350 degrees F oil, until the crust is golden brown. Air fry at 380 degrees - 400 degrees F*. Evenly coat the cooking surface and chicken with spray oil before air frying in a single layer for 7-8 min. Carefully flip and spray again with oil before air frying for another 4-6 min., or until golden brown. * Air fryer temperatures vary; adjust cooking time as needed. Bake the chicken at 425 degrees F; coat the baking sheet and surface of chicken with spray oil before cooking a single layer. Flip after 8 minutes, and spray again with oil before baking for another 6-8 minutes. Bake at 425 degrees F. Evenly coat the baking sheet and surface of chicken with spray oil before cooking in a single layer. Flip after 8 min, and spray again with oil before baking for another 5-7 min., or until golden brown. Tear here.