Crispy Ranch Chicken Food

HIDDEN VALLEY RANCH CHICKEN RECIPE

Steps:

• Place crumbs, parmesan cheese, garlic salt, lemon pepper and Hidden Valley Mix in a bowl and mix.
• Melt 2 TB butter and dip chicken breasts in butter and then dip in mixture of crumbs.
• Placed in a greased pan. Top with 2 TB melted butter.
• Bake at 350 for 40-45 minutes. I baked for 40 minutes and then and broiled on HIGH for the last 5-7 minutes to brown the panko a bit. ENJOY!

BAKED RANCH CHICKEN BREAST RECIPE

Steps:

• Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. Set aside.
• Season both sides of the chicken breasts with salt and pepper.
• Set out 3 shallow bowls. In the first bowl, mix the flour and a pinch of salt and pepper together. Add the eggs to the second bowl. Mix the breadcrumbs, parmesan cheese, and ranch seasoning mix together in the third bowl.
• Working in an assembly line, dip each side of the chicken in the flour, then the eggs, and finally the breadcrumbs.
• Place each chicken breast in the prepared baking dish. Spray the tops of the chicken with cooking spray.
• Bake for 30 minutes, or until the chicken reaches 165°F and is golden brown.

ORIGINAL RANCH® CRISPY CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad® Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F.

CRISPY RANCH CHICKEN CUTLETS

Steps:

• Thinly slice the radishes, cucumbers and carrots lengthwise using a mandoline or a very sharp knife. Place in a large bowl, sprinkle with salt and pepper and set aside.
• Zest and juice the lemon. Combine the zest, juice and shallot in a mason jar or other jar with a tightly fitting lid and add salt and pepper to taste. Give it a good mix, then add the olive oil. Screw on the lid and shake to combine. Set aside.
• Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast in two horizontally so you have a total of 4 thin cutlets.
• Now it's time to make your dredging station. Get out three pie pans, shallow bowls or plates with deep sides. Place the flour and ranch seasoning in one pie plate and whisk to combine. Crack the eggs in the second bowl, add 2 tablespoons of water and whisk to combine. Place the panko in the final pie pan.
• Line a baking sheet with parchment paper. Working in an assembly line, place a chicken cutlet in the flour mixture and turn to coat both sides; tap off any excess. Place the cutlet in the egg wash and coat both sides. Finally, coat in breadcrumbs and place on the baking sheet. Repeat with the remaining cutlets.
• Heat the canola oil in a large skillet over medium heat. Once the oil is shiny, add the chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Place on a cooling rack to drain off any excess oil and keep the cutlets nice and crispy.
• Drain off any excess water from the veggies and pat them dry with a paper towel. Add 1 cup
• fresh parsley leaves and 1/2 cup dill leaves. Drizzle in the lemon dressing and toss to combine.
• Congrats, it's time to plate! Place each cutlet on a plate, top with veggies and enjoy!

FLASH ROASTED CRISPY RANCH CHICKEN

Steps:

• In a shallow dish mix soup, milk and dressing mix.
• Reserve 1 c for sauce.
• Dip chicken into soup mixture ( I let marinate over night, but not necessary).
• Coat with tortilla chips.
• Place chicken on a greased baking sheet.
• Drizzle with margarine or butter.
• Bake at 400 degrees F for 20 min or until chicken is no longer pink.
• In a small saucepan over med heat, heat reserved soup mixture to a boil.
• Serve over or with chicken.

CRISPY RANCH UNFRIED CHICKEN

Steps:

• Preheat oven to 400.
• Take skin off chicken pieces.
• Place all pieces in large zip lock and coat with ranch dressing.
• Marinate in the refrigerator for minimum of 1 hour.
• Take out and coat each piece well with shake n bake.
• Place on baking sheet and bake for 45 minute.

CRISPY RANCH CHICKEN

Steps:

• Preheat the oven to 350 Degrees.
• Spray a large baking sheet with Non-Stick Spray. I use PAM.
• Combine the Rice Krispies, Parmesan Cheese and Ranch mix into a large bowl.
• Beat your egg whites in a medium bowl. Dip each piece of chicken into the whites and then into the cereal mixture. Make sure to coat them evenly.
• Arrange the coated chicken on the prepared baking sheet. Bake until Golden Brown, and your juices from the chicken run clear. Bake approx 20 - 25 minutes. Serve Hot. Enjoy !

CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)

Steps:

• Grease a 13 x 9-inch baking dish.
• Set oven to 350 degrees F.
• In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
• Place the melted butter in a shallow dish.
• Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
• Place in prepared baking dish.
• Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).

RANCH CRISPY CHICKEN

Steps:

• Mix the breadcrumbs and Dressing mix in a plastic bag.
• Put chicken in the bag and shake until coated.
• Bake in 375F oven for 50 minutes.