Panko Ranch Chicken Strips with Dipping Sauce

Panko Ranch Chicken Strips with Dipping Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The 4-Ingredient Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Tara Donne.
  • Prep time
    10 min
  • Cook time
    12 min
  • Servings
    4 Servings
  • Serving size
    2 chicken tenderloins and 2 tablespoons sauce
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 chicken tenderloins and 2 tablespoons sauce
  • Amount per serving Calories 340

  • Total Fat 16g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 390mg
  • Total Carbohydrate 17g
    • Dietary Fiber 1g
    • Total Sugars 4g
  • Protein 30g
  • Potassium 485mg
  • Phosphorus 310mg

Choices/Exchanges: 1 Starch, 3 1/2 Protein, 2 Fat



  • chicken tenderloins (about 1 pound total)
  • yogurt ranch dressing (divided use)
    3/4 cup
  • panko bread crumbs
    3/4 cup
  • canola oil
    3 tbsp


  1. Place chicken in a medium bowl with 1/4 cup of the ranch dressing; toss until well coated. Place the breadcrumbs in a shallow pan, such as a pie pan. Coat chicken pieces, one at a time with the breadcrumbs and set aside.

  2. Heat oil in a large skillet over medium-high heat. Add the chicken and immediately reduce to medium-low heat, cook 12 minutes or until golden and no longer pink in center, gently turning occasionally.

  3. Remove from skillet, sprinkle with 1/8 teaspoon salt. Serve with remaining 1/2 cup ranch for dipping.

  • Recommended

    Great recipe. Wouldn’t change a thing.