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|1||Preheat the oven to 425 degrees. Spread the broccoli on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly. Roast for about 15-20 minutes, shaking the pan once halfway through cooking.|
|2||While the broccoli is cooking, set up your breading station. In one shallow dish, mix the flour with a generous pinch of salt and pepper. Whisk the eggs in a second dish with a couple tablespoons of water, to loosen. In the last shallow dish, mix the breadcrumbs with the garlic powder, cheese, parsley, and a pinch of salt and pepper.|
|3||Dip a strip first into the flour, shaking off the excess; then through the egg wash. Finally, lay strip into the breadcrumbs, turning and pressing to coat evenly. Lay on a parchment-covered sheet tray. Repeat with remaining chicken strips.|
|4||Heat ¼-inch of oil in a large skillet over medium-high heat until hot and shimmering. Lay chicken strips in the pan without overcrowding. Cook the chicken without turning until golden brown, about 3-4 minutes. Turn the chicken and cook until brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining chicken strips. Transfer to a paper towel-lined plate to drain. Serve with roasted broccoli and Chili Blue Cheese Ranch.|
For dressing, add all of the ingredients to a mixing bowl and whisk to combine. Season to taste with salt, pepper, and more hot sauce, if desired.
Recipe Courtesy of Tyler Florence