We created these Crispy Ranch Daring Tenders especially for EEEEEATSCON, a food experience built in the spirit of a music festival but with restaurants as the rock stars. Headlining our show are some Daring Tenders coated in crispy, ranch-seasoned hash browns, deep fried and drizzled with a buffalo aioli for some kick. And you can’t forget the backup—these tenders are garnished with a sprinkle of herbs and served with a fresh slaw. Enjoy the show!
Prepare a wet batter of 1 to 1 ratio flour and seltzer whisked together with ¼ tsp salt, ¼ tsp pepper & 2 tsp garlic powder. Set aside.
Prepare a bowl of flour lightly seasoned with salt and pepper.
Prepare a bowl with hashbrowns, lightly sprinkle in flour, and generously sprinkle ranch powder.
Prepare a third bowl with Panko mixed with ranch powder.
Take Daring Original pieces and drench in seasoned flour. Dip Daring floured pieces in wet batter letting excess drip back into batter bowl. and then dip to coat in hashbrowns, pressing with fingers firmly and then rolling in Panko mix.
Heat a 9 in-12in deep pan with oil to 350 degrees. Fry pieces a couple at a time without over filling pan for 3-3.5 minutes, flipping once halfway. Pieces should be extra crispy. Remove into a bowl and toss with herb sprinkle.
Chop fresh dill and fresh parsley finely and mix as an herb sprinkle for Potato Tender.
Drizzle with Buffalo Aioli and garnish with herb sprinkle and celery slaw.