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Date of last review
Thu January 15, 2009
2 pounds Chicken Tenders
1 cup Heavy Cream
2 Tablespoons Prepared Ranch Dressing
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Ground Black Pepper
1 can Parmesan Cheese, the powder kind
2-3 teaspoons each: Garlic Powder & Ground Black Pepper
Peanut oil for pan frying
How To Prepare:
Mix marinade igrediants and marinate at least 6 hours or overnight.
Combine the Parmesan breading and coat each chicken tender really well. Add enough oil to pan fry the breaded chicken tenders. Med-High heat. Cook the batches of tenders till they are a nice crunchy golden brown.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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