Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
989
Calories
54g
Protein
34g
Fat
114g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 boneless skinless chicken breast tenders
- 1 cup buttermilk
- 1 tbs hot pepper sauce
- 1½ cups self rising flour
- ¾ tsp salt
- vegetable oil for frying
- 8 oz pkg salad mix
- 2 medium tomatoes, cut into wedges
- ½ cup ranch style dressing
Directions
1
In a pie plate, combine buttermilk and pepper sauce.
2
On wax paper, mix flour and salt.
3
Dip chicken pieces into buttermilk, then roll in flour.
4
Dip again in buttermilk and roll again in flour.
5
In skillet, heat ¼ inch oil, cook chicken 5 min. or until deep golden and done.
6
Drain on paper towels.
7
To serve---in large bowl, toss salad mix, tomatoes, and dressing.
8
Top with chicken.
Recipe sourced from
fandom