BREADED PARMESAN RANCH CHICKEN
Quick and easy breaded ranch chicken.
Provided by Trish McQuhae
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 277.7 calories, Carbohydrate 4.3 g, Cholesterol 101.7 mg, Fat 16.4 g, Fiber 0.1 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 516.6 mg, Sugar 0.4 g
OVEN-FRIED RANCH CHICKEN
Provided by Food Network Kitchen
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
- Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.
RANCH CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
- Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
- Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
- While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
- When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
- When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
- Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;
PARMESAN-RANCH CHICKEN
Adapted another recipe to create this. Made it several times and it's always a hit! The Parmesan-ranch flavor is amazing whether you marinate the chicken beforehand or do it on the fly!
Provided by Misa Yarmie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
- Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 525.6 calories, Carbohydrate 24 g, Cholesterol 103.3 mg, Fat 35 g, Fiber 0.9 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 990.3 mg, Sugar 2.9 g
RANCH CHICKEN TENDERS
Chicken seasoned with dry ranch mix, then breaded and baked, makes for some tasty tenders! For a more intense ranch flavor, serve with additional ranch dressing for dipping.
Provided by Melissa Conger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven.
- Slice chicken breast against the grain into thin strips.
- Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl.
- Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish.
- Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer.
- Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 36.7 g, Cholesterol 188.7 mg, Fat 19 g, Fiber 1.8 g, Protein 32.5 g, SaturatedFat 9.4 g, Sodium 1372.4 mg, Sugar 3.1 g
BREADED CHICKEN CUTLETS WITH BUTTERMILK RANCH SALAD
These crispy chicken cutlets will have your kids begging for it on repeat. Mixing the breading ingredients and stirring up the buttermilk ranch dressing are great ways for small hands to help with dinner prep!
Provided by James Briscione
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk 2/3 cup of the buttermilk, the sour cream, dill, chives, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
- Cut the chicken breasts in half through the middle so that it looks like you are opening up a book, making 4 roughly equal pieces (they should look like thinner chicken breasts). Place a chicken breast between 2 pieces of plastic wrap, drizzle with some canola oil to keep the plastic wrap from sticking, and pound out to 1/4-inch thick. Repeat with the other 3 chicken breasts. Sprinkle each breast with salt and pepper.
- Set up a standard breading station: Mix the flour, 2 teaspoons salt and a few grinds of pepper in a shallow dish or pie plate. Beat the eggs with the remaining 1/3 cup buttermilk, 1/2 teaspoon salt and a couple grinds of pepper in a second shallow dish or pie plate. Mix the panko, remaining 2 teaspoons garlic powder, remaining 2 teaspoons onion powder, 2 teaspoons salt and a generous amount of pepper in a third shallow dish or pie plate.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess then dip into the egg mixture, turning to fully coat both sides. Let the excess egg drip off, then press firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken to a baking sheet and repeat with the remaining pieces.
- Line a clean baking sheet with paper towels or a rack. Heat the oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook until the breading is golden brown and crisp and the chicken is just cooked through, 2 to 3 minutes per side. Transfer to the baking sheet lined with paper towels or a rack. Sprinkle with salt while the chicken is still hot. Wipe the skillet clean if necessary and repeat with more oil and chicken.
- Toss the romaine with the buttermilk ranch, Parmesan and a large pinch of salt. Serve the chicken alongside the salad, sprinkle with more Parmesan if desired.
BAKED RANCH CHICKEN
This is a recipe that I just made up.
Provided by drob212
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
- Put bread crumbs and ranch dressing into separate bowls.
- Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g
BREADED RANCH CHICKEN
Make and share this Breaded Ranch Chicken recipe from Food.com.
Provided by Amber Dawn
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Rinse chicken with water.
- Take breadcrumbs, Parmesan cheese, and ranch seasoning and mix them together in shallow bowl.
- Dip chicken in mixture, covering evenly on both sides.
- Place chicken in pan coated with Pam.
- Spray chicken evenly with a coat of Pam so that it fries it in the oven.
- Bake at 400°F for 60 minutes.
- Special Notes: On the last 20 minutes of baking, if the chicken is not getting dark and crispy turn the oven up to 450°F.
Nutrition Facts : Calories 237, Fat 5.8, SaturatedFat 2.7, Cholesterol 79.4, Sodium 366.6, Carbohydrate 10.2, Fiber 0.6, Sugar 0.9, Protein 33.9
BREADED RANCH OR RANCHERO CHICKEN
Make and share this Breaded Ranch or Ranchero Chicken recipe from Food.com.
Provided by TheDancingCook
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In bowl, combine cereal, salad dressing mix and cheese.
- Dip chicken into melted butter, then dip into above mixture.
- Bake in a greased, 9x13 dish, uncovered at 350 degrees for about 45 minutes.
BREADED RANCH CHICKEN
A crunchy coating of cornflakes and Parmesan cheese adds delectable flavor to this zesty ranch chicken. The golden, crispy chicken is a mainstay dish I can always count on. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. , Place in a greased 13x9-in. baking dish. Bake, uncovered, until a thermometer reads 165°, about 45 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 959mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
BRAIDED RANCH CHICKEN BREAD
This tangy bread braid is so quick and easy and will make your family's mouths water.
Provided by Amanda Pampered
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water and let sit for 10 minutes.
- Stir olive oil, garlic powder, oregano, basil, and onion salt into the yeast mixture. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well-floured surface and knead in remaining flour until dough is no longer sticky. Place dough into a well-oiled bowl and cover with a cloth. Let rise until doubled in size, about 1 hour.
- While the dough is rising, cut chicken into small chunks and place in a bowl. Add Parmesan cheese and ranch dressing mix and toss until chicken is well coated; set aside.
- Punch dough down and form into a tight ball. Allow dough to relax for a minute, then roll on a lightly floured surface into a large rectangle. Use a sharp knife or pizza cutter to cut small strips down each side of the rectangle.
- Scoop chicken mixture along the center of the dough between the cuts. Alternating back and forth, fold all dough strips over the chicken mixture as if you were braiding hair. Transfer to a lightly oiled baking pan and let rise for 15 to 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven until crust is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 509.9 calories, Carbohydrate 59.7 g, Cholesterol 85.1 mg, Fat 10.5 g, Fiber 2.6 g, Protein 39.9 g, SaturatedFat 2.9 g, Sodium 1142.8 mg, Sugar 0.4 g
BAKED RANCH CHICKEN
Make and share this Baked Ranch Chicken recipe from Food.com.
Provided by MaddieLuckyMama
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix breadcrumbs and ranch seasoning.
- Melt about 3 T. butter, dip chicken in butter to coat, dredge in breadcrumb mixture.
- Place in greased 9x13 pan, cut remaining butter and distribute evenly over chicken breasts.
- Bake at 375 for 30-45 minutes
- *Note, I don't put that much butter on top and it still tastes great*.
Nutrition Facts : Calories 364.6, Fat 26.4, SaturatedFat 15.3, Cholesterol 136.5, Sodium 388.9, Carbohydrate 4.9, Fiber 0.3, Sugar 0.4, Protein 26.2
BREADED RANCH CHICKEN
This recipe is from Tammy Landsiedel a fellow Tennyson Lancer and great friend. She says this recipe is "Very Yummy!"
Provided by Kerena
Categories Chicken Breast
Time 55m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the cornflakes, parmesan cheese and salad dressing mix.
- Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 pan.
- Bake uncovered at 350 degrees for 45 min or until juices run clear.
Nutrition Facts : Calories 401, Fat 27.6, SaturatedFat 12.8, Cholesterol 131.6, Sodium 355, Carbohydrate 2.7, Fiber 0.1, Sugar 0.4, Protein 34.1
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