Double Dipped Ranch Baked Chicken Thighs Food

BAKED RANCH CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
• Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
• Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
• Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.

BAKED RANCH CHICKEN THIGHS

Steps:

• Gather the ingredients.
• Heat the oven to 400 F. Line a rimmed baking sheet or baking pan with foil.
• Place the chicken thighs in the pan, skin side up, and then sprinkle them lightly with freshly ground black pepper.
• In a small bowl combine the dressing mix with the olive oil and the pressed or finely minced garlic . Blend well.
• Brush the dressing and oil mixture over the chicken thighs.
• Bake the chicken for 25 to 30 minutes, or until the thighs register a temperature of at least 165 F/74 C, the minimum safe temperature for poultry (according to the USDA).
• To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.

HIDDEN VALLEY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
• Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.