• 1 pound boneless, skinless chicken breasts or chicken tenders, cut in big chunks (2" chunks)
  • 1/2 cup buttermilk ranch salad dressing 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon hoisin sauce
  • about 5 cups sour cream and onion potato chips, crumbled/crushed and placed in shallow bowl
  • celery sticks and carrot sticks
  1. Preheat oven to 350 F.
  2. Place chicken pieces, salad dressing, salt, black pepper and hoisin sauce in a medium bowl; stir well to coat.
  3. Let stand for 10 minutes to develop full flavor. Dredge in crumbled potato chips.
  4. Arrange in single layer on a aluminum-foil lined and greased baking sheet.
  5. Bake, uncovered for 20 minutes or until juices run clear (fork-test).
  6. Transfer to serving platter with fresh celery and carrot sticks and serve with easy ranch-bbq sauce.