Oven Ranch Chicken Low Fat 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

Steps:

• Put the chicken in-between parchment paper or plastic wrap and using a meat mallet, or rolling pin, pound out the chicken breasts until each one is 1/4 inch in thickness. This allows the chicken to cook quickly and evenly. Sprinkle both sides with salt and pepper and then set aside.
• In a medium bowl, mix together the sour cream and 2 tablespoons of the ranch seasoning.
• Place the chicken breasts into the sour cream mixture and, using tongs or your hands, mix together until the chicken is completely coated.
• Cover and let the chicken marinate for at least an hour. If you can prepare this step in the morning or the night before.
• Preheat the oven to 425 degrees.
• Mix 1 tablespoon ranch seasoning, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese in a medium bowl.
• Dip the marinated chicken breasts into the panko mixture and place on a sheet pan, or in a baking dish, coated with olive oil.
• Divide the remaining panko mixture between the chicken breasts.
• Bake for 25 - 30 minutes or until the chicken is cooked through. The internal temperature of the chicken should be 165 degrees when it's cooked completely.
• Serve with a salad, rice, or vegetables.

OVEN-FRIED RANCH CHICKEN

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.

VERY SIMPLE OVEN FRIED CHICKEN -- LOW FAT

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Sprinkle salt and pepper over both sides of chicken.
• Spray chicken all over with veggies spray.
• Sprinkle all over with paprika.
• Fit a rack into a roasting pan; spray with veggie spray.
• Place chicken bone side down on roaster rack.
• Roast for approximately 45 minutes or until juices run clear.

OVEN RANCH CHICKEN

Steps:

• Heat oven to 400°F Prepare baking dish.
• In a shallow bowl, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish.
• Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture.
• Place chicken in baking dish. Discard any remaining bread crumb mixture and sour cream.
• Bake for 25 to 30 minutes or until chicken is tender and juices run clear.