Best The Yogurt Shoppe Cafe Ranch Chicken Recipes

YOGURT RANCH DRESSING MARINATED CHICKEN LEGS AND TENDERS

Steps:

• Dressing: Combine the yogurt and milk in a medium bowl. Add all of the remaining ingredients and stir to incorporate.
• Wash and dry the chicken pieces and coat them in the dressing.
• Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat. The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil.
• Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne. Add the chicken tenders and shake to coat them in the flour. Using tongs add the chicken to the hot oil. Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers. Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear. Remove the drummers to the cooling rack and season all of the chicken with salt while still hot.
• Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping. Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments.

WENDY'S GARDEN RANCH CHICKEN PITA

Steps:

• For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
• Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
• Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
• Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
• Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
• Remove done chicken whites from grill; dice chicken whites.
• Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
• Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.