Ranch Fried Chicken Strips, Creamed Spinach and Corn Muffins

This is a nice down home meal.  It may not be one of the healthiest meals out there, but from time to time a comfort food is never bad!  And since becoming pregnant I have been craving like no ones business chicken fingers.  It's gotta be the cripsy breading!  (o:  I also love spinach and as a child my mom used to make us this on a pretty regular occasion.  This meal gives off a lot of love and comfort with only about 30 minutes of time to make it! 

Also if you don't want to do chicken strips and want to do fried chicken this same recipe can be used for bone in chicken parts or breasts, the cooking time will just be longer.

Shopping List:
1) Chicken Tenderloins

2) Bread Crumbs

3) Ranch Dressing Packet

4) Fresh Dill

5) Sour Cream

6) Greek Yogurt

7) Frozen Leaf Spinach

8) Cream Cheese

9) Vegetable Oil

10) Corn Bread Mix

Optional: Baking Cups for the corn muffins.

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To Begin:

Start by preheating your oven to your corn bread mix requirements and in a high walled pan pour in about 2-3 inches of vegetable oil, set it to medium heat.

Mix up corn bread with milk and I always add to mine a little dash of nutmeg and paprika.  It adds a nice flavor.

Place in muffin tin (that has been sprayed with cooking spray, buttered or has baking cups in them) and bake usually about 15-20 minutes.

Get out two small bowls for chicken, in one place the dry ingredients of 1 1/2 bread crumbs and the ranch packet, then in the second place the wet, about 1/2 a cup sour cream, 1/2 cup greek yogurt and 1 large handful finely diced dill.

Start frozen spinach in microwave (I always add like a tablespoon of water, just to help it steam some), usually about 7 minutes.

Check oil for temperature, to do this, cut off a small piece of chicken into the oil, if it starts bubbling as soon as it enters it is hot enough, if not wait until it does start. 

Once oil is hot, season the chicken with salt and pepper on both sides, then place the chicken first in the bread crumbs, then in the yogurt mixture and then because I like mine crispy, I place one more time in the bread crumbs and into the oil.

Do not over crowd the pan, there needs to be space in between the pieces of chicken.  About 4 minutes per side or until golden brown.  NOTE: do NOT turn up heat, if you turned up the heat to try to get the oil hotter sooner that is NOT a good idea.  Chicken will cook unevenly and most likely be under cooked or over cooked.  Oil will get hotter as the cooking process goes on so later chicken strips may not need as long.  Just keep your eye on them.

When chicken is done place on a plate lined with paper towels to catch excess grease.

Once the spinach is done, drain any excess liquid, but you do not need to squeeze the spinach, just any that is there from the cooking process that can drain out easily from the container.  Then add two good size spoonfuls of cream cheese and salt and pepper to taste.  Mix well.  Let sit for about 2-3 minutes.

Pull corn muffins from the oven.  Slice open and butter them up!

Enjoy!