Ranch Chicken Tenders with Honey Dijon Sauce
Ingredients
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½ cup dry buttermilk
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1 tablespoon dried parsley
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2 teaspoons dried dill weed
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 teaspoon salt
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¼ teaspoon black pepper
Tools
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2 June Air Baskets
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tongs
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whisk
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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fork
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foil
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June Food Thermometer
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2 small bowls
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June Oven
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3 medium bowls
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Make the ranch seasoning
In a small bowl, whisk the dry buttermilk, parsley, dill, garlic powder, onion powder, salt and pepper until combined. Store all but ¼ cup in an airtight container for future use. Note: stir the seasoning before each use to redistribute the herbs and spices.
½ cup dry buttermilk
1 tablespoon dried parsley
2 teaspoons dried dill weed
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
small bowl
measuring cups
measuring spoons
whisk
Prepare the bread crumbs
Spread the bread crumbs in an even layer on a June Pan.
1 cup bread crumbs
June Pan
Bake the bread crumbs
Place the June Pan on the middle shelf of the June Oven. Toast the bread crumbs 5 minutes, until they are light brown. June will notify you when the bread crumbs are ready. Remove the bread crumbs from the June Oven and cool completely.
Make the wet coating
In a medium bowl, crack the two eggs and lightly beat with a whisk or fork.
2 large eggs
fork
medium bowl
Make the dry coatings
In a second medium bowl, combine the flour, ¼ cup of ranch seasoning, salt, pepper and paprika. In a third medium bowl, mix the toasted bread crumbs and Parmesan until combined.
⅓ cup all-purpose flour
ranch seasoning
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
2 tablespoons grated Parmesan
spatula
2 medium bowls
Adjust the June Oven
Carefully remove the hot shelf from the June Oven. Slide a June Air Basket lined with foil into the bottom position. Preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
foil
June Air Basket
Bread the chicken pieces
Place one chicken tender in the bowl with the seasoned flour and roll it around until it is lightly but completely coated. Shake off any excess flour. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg to drip back into the bowl. Dip the chicken in the bread crumbs, rolling it around until it is completely coated. Shake off any excess bread crumbs and place the chicken in the June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining chicken tenders.
June Air Basket
tongs
Coat with cooking spray
Lightly coat the tops of the tenders with nonstick cooking spray, then turn the tender over and spray again. The oil will help brown the chicken.
nonstick cooking spray
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally into the geometric center of the largest chicken tender.
June Food Thermometer
Air fry the chicken tenders
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Plug the June Food Thermometer into the jack. Air fry the tenders until the coating is crisp and the chicken is cooked through, about 10 minutes. June will notify you when the chicken is ready.
Make the sauce
In a small bowl, mix the yogurt, honey, Dijon mustard and salt until combined.
¼ cup plain yogurt
2 tablespoons Dijon mustard
2 tablespoons honey
¼ teaspoon salt
small bowl
Serve
Remove the chicken tenders from the June Oven and let rest for at least 5 minutes before serving. Drizzle some sauce over the chicken and serve more for dipping.
