Panko Ranch Chicken Food

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.

PARMESAN RANCH CHICKEN

Steps:

• Preheat oven to 425ºF.
• Pound chicken breasts to an even thickness. Combine bread crumbs, parmesan, garlic powder, seasoned salt, pepper, and red pepper flakes on plate.
• Dip chicken in ranch (or marinate overnight) and then coat in bread crumbs. Place chicken on a baking sheet. Sprinkle with additional parmesan cheese (if desired) and spray with cooking spray.
• Bake for 20-25 minutes, until chicken reaches an internal temperature of 165ºF.

CRISPY PANKO COATED RANCH CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray; set aside.
• In a shallow pan, mix together the panko crumbs, cracker crumbs and ranch seasoning mix.
• Lightly season the chicken with Cajun seasoning, brush with mayonnaise and dredge in the panko mixture. Place on the prepared pan and drizzle with the melted butter.
• Bake at 375 degrees F for about 40 to 45 minutes for large boneless, skinless breasts, or about 50 minutes for bone-in, or until juices run clear and chicken reads 160 degrees F on an instant read thermometer, when measured in the thickest part of the breast.
• Pass quickly under the broiler to brown further, if desired.

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!

PANKO RANCH CHICKEN

Steps:

• Rinse chicken with cool water and Pound chicken breasts into thin, ¼ inch thick pieces.
• Pour enough Ranch dressing into bottom of container you are going to marinate the chicken in. Place pounded chicken breasts into to container and pour enough dressing to cover all of the chicken breasts. Cover and let marinate for at least 30 min. or over night.
• Pour about 1 cup to 1-1/2 cups of the Panko breading into a shallow dish.
• Remove chicken from Ranch dressing marinade and place in dish with Panko breading, coating well on both sides of each chicken breast piece. Place in pan or glass dish large enough to hold all of the chicken. *Be sure pan or dish is coated with non-stick cooking spray only. Sprinkle some sesame seeds in the pan before placing chicken in the pan.
• Sprinkle sesame seeds (as much as you like) on the chicken breasts.
• Bake for 30 min. in 350° oven or until chicken is a light golden brown. Serve and enjoy!

GARLIC RANCH PANKO CRUSTED CHICKEN LEGS

Steps:

• Preheat oven to 400°.
• Remove skin from legs, generously salt and pepper.
• Add 1/4 cup Ranch Dressing and the minced garlic to a shallow dish. Add the panko and the rosemary to another shallow dish.
• Coat chicken generously with Dressing, shaking off excess, then coat with panko. Arrange chicken in baking pan with rack. Lightly spray the drumsticks with the vegetable oil.
• Bake 40 minutes turning once or until chicken is thoroughly cooked.

PARMESAN-RANCH CHICKEN

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).

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.