A Day on the Ranch

Yeah, I wish we were on a ranch. And there were horses involved. And cows. And sheep. And goats. All the things I’ve come to miss.

Before we get to Ranch Day, there’s something more personal I’d like to share. Today Hubby is going to the hospital for a hip replacement. Now I know these days it’s routine, no big deal. Still, we have some concerns. I’m asking for prayers that all goes well. I’ll still be sharing with you recipes and such, since most of what I do is written well in advance. Just pardon me if I don’t respond to comments quite as quickly as I have in the past. My focus will be on the love of my life.

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Now where were we? Oh yes – today is National Ranch Dressing Day. Ranch Dressing these days comes in a vast array of flavors – from the creamy original buttermilk dressing for salads to a mean spicy Buffalo Ranch. We put it on just about everything. I like a baked potato with Ranch. Kiddo likes his fries dipped in ranch.

Using Ranch as a dipping sauce seemed the best way to celebrate Ranch Dressing Day. That way I can turn my attention to the Spicy Air-Fryer Chicken Strips and Cajun Honey Mustard. Hey, who said we can only enjoy one type of dipping sauce? Knowing hubby, he’ll probably break out some barbecue sauce, while Kiddo will whip up a strange concoction of all three.

Spicy Air-Fryer Chicken Strips
1-1/2 boneless Chicken Breasts
Cajun Season to taste for strips
1 cup Flour
2 tablespoons Cajun Season, divided
1-1/2 tablespoons Cayenne Pepper, divided
2 Eggs
1 cup Breadcrumbs
Ranch Dressing for dipping
Cajun Honey Mustard for dipping (recipe follows)

Remove any excess fat from the chicken. Cut into 1-inch thick strips of approximately the same size. Sprinkle a little Cajun Seasoning directly on the chicken, toss and set aside.

Set up breading stations: Set up 3 shallow bowls or pie tins. In the first whisk flour with 1/2 tablespoon each Cajun Seasoning and Cayenne Pepper. In the second whisk eggs with 1/2 tablespoon Cayenne Pepper. In the third combine bread crumbs with remaining 1/2 tablespoon Cajun and Cayenne.

Place a wire rack inside a rimmed baking sheet to hold the prepared chicken.

Dredge chicken strips one at a time first in the flour, shaking off excess, then egg, allowing excess to drip back into the tin, and finally in the breadcrumbs. Place chicken on the prepared rack, let rest for a few minutes for the breading to adhere.

Set the air-fryer for 390-degrees with a 20 minute cook time. Lightly spray the baskets with cooking spray. Let fryer heat for 4 minutes, pause and place chicken pieces in a single layer into the baskets. Spray lightly with cooking spray.

Air-fry chicken for 8 minutes. Press pause, turn chicken over, spray again and continue to cook for another 8 minutes.

Serve tenders with Ranch Dressing, Honey Mustard or any ohter dipping sauce that strikes your fancy.

Cajun Honey Mustard Dipping Sauce
1/2 cup Stone-Ground Dijon Mustard
4 tablespoons Honey
1 tablespoon Apple Cider vinegar
1/4 cup Mayonnaise
1 teaspoon Garlic Powder
1 teaspoon Prepared Horseradish
Salt to taste
Black Pepper to taste

In a bowl whisk together mustard, honey, cider vinegar, mayonnaise and horseradish. Season with garlic powder. Taste and adjust seasoning with salt and pepper.

Cover and chill for 30 minutes for the flavors to fully develop.

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Good and upright is the LORD;
thus He shows sinners the way.
He guides the humble to justice,
He teaches the humble His way.