CRISPY RANCH CHICKEN BREASTS
Crispy Ranch Chicken Breasts from Platter Talk
Provided by Dan from Platter Talk
Categories Entree
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F.
- Spray 9"x11" casserole dish with non-stick cooking spray.
- Place chicken breasts in dish, in single layer.
- Using small mixing bowl, combine shredded cheese, mayonnaise, ranch mix, mustard, and lemon juice. Stir thoroughly then spread evenly over chicken breasts.
- Evenly sprinkle breadcrumbs over chicken.
- Spray with non-stick coating or oil (via mister).
- Place in oven and bake for 30 minutes or until done.
- Garnish with additional shredded cheese if desired.
Nutrition Facts : Calories 474 kcal, Carbohydrate 12 g, Protein 44 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 906 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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!
RANCH CRISPY CHICKEN
Make and share this Ranch Crispy Chicken recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 521.2, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 210.4, Carbohydrate 4.9, Fiber 0.3, Sugar 0.4, Protein 43.7
CRISPY RANCH CHICKEN
This is a super easy recipe. Just a few ingredients, and is great to throw together after work throughout the week. We often like to have this with Fresh Cooked Carrots or Cucumber and Squash. Very Yummy !
Provided by HeatherLuvs2Cook
Categories < 60 Mins
Time 50m
Yield 6 Chicken Breasts, 4 serving(s)
Number Of Ingredients 5
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 !
Nutrition Facts : Calories 514, Fat 25.6, SaturatedFat 9.1, Cholesterol 155.7, Sodium 552.3, Carbohydrate 13.1, Fiber 0.3, Sugar 1.8, Protein 55.3
BAKED RANCH CHICKEN BREAST RECIPE
Crispy Ranch Chicken is the quick and easy weeknight dinner you've been searching for! This chicken is made delicious with a handful of bold ingredients including crunchy Panko breadcrumbs and mouthwatering ranch seasoning mix. It's perfect for the whole family!
Provided by Becky Hardin - The Cookie Rookie
Categories Dinner Main Course
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 507 kcal, Carbohydrate 33 g, Protein 60 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 237 mg, Sodium 1134 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRISPY CHICKEN BREASTS
This recipe I made after I cooked and tasted the fried chicken recipe (id #63339) from Zaar chef Ellie. I like crispy chicken and that is how this turned out. It does require a lot of standing time, so it is a dish you will have to plan for time wise. Nice served with a salad. Prep time does not include the standing times.
Provided by PetsRus
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Flatten the chicken breasts between parchment paper or between plastic sheets.
- Mix the buttermilk with the hot sauce and the garlic, put the chicken covered in the buttermilk mixture in a non-metallic dish, marinate for at least two hours turning them over once.
- Mix the flour, cornmeal, cornstarch and seasoning in a shallow dish, take the chicken out of the marinade, let the buttermilk drip off, coat in the flour, coat the other breast then repeat the coating again starting with the first one.
- If you still see wet parts on the breasts, coat again.
- Put the chicken back in the fridge for at least half an hour.
- Discard the marinade.
- Heat the vegetable oil in a frying pan until it is pretty hot.
- Fry the breasts until golden brown on both sides, lower the temperature and fry them until they are done, approx 10 minutes in total depending on the thickness of the breasts.
FLASH ROASTED CRISPY RANCH CHICKEN
This is a great anytime meal. It's from a Campbell's 1-2-3 cookbook I got at one of my bridal showers. I served it for my in-laws and had rave reviews! It's very easy and delicious, I love anything with ranch so if your like me... you'll love this!
Provided by Amber C.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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 PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)
I use the boxed Kellogg's cornflake crumbs for this, you can usually find them next to the Shake and Bake chicken coating mixes, if you are not able to find the boxed crumbs then you can use a processor to crush the cornflakes, reduce the baking time to 25 minutes for strips and for tenders bake only 20 minutes --- LOW-FAT OPTION use a healthy butter alternative in place of butter
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 289.6, Fat 17.3, SaturatedFat 9.6, Cholesterol 114.3, Sodium 406.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 29
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