DOUBLE DIPPED RANCH BAKED CHICKEN BREAST
This is a slightly different version of a recipe I already have posted, the difference being instead of dredging the breasts in melted butter, I decided to dredge it the Hidden Valley Ranch Dressing first, before dredging it in the bread crumb mixture. Believe it or not these 6 pieces of chicken are from 2 chicken breasts, that...
Provided by Rose Mary Mogan
Categories Chicken
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F. These are the main ingredients used in this recipe. Spray a shallow jelly roll type pan with non stick cooking spray & set aside till needed.
- 2. Using a bowl or reclosable bag, Combine Parmesan cheese with the Panko bread crumbs along with the spices and Dry ranch dressing mix packages. Shake to blend together.
- 3. These are the 2 Boneless skinless chicken Breast that I cut into 3 pieces each. When you can make a meal for 6 for under five dollars you are doing good.
- 4. Add the Ranch dressing to a platter or plate. Set aside till needed.
- 5. Measure out about half of the Panko crumb mixture onto a plate, pan or platter. Repeat as needed. The reasoning behind this is, if you have some of the mixture left over, you can store it in the freezer for next time, and it has not been contaminated with the wet chicken pieces.
- 6. Coat each piece of chicken breast with the ranch dressing by brushing it on or dredging it in the dressing on all sides. Allow excess to drip off.
- 7. Now place the coated chicken Breast into the seasoned bread crumbs, and coat all sides. Then place into shallow baking pan. Repeat until all the pieces of chicken have been coated with the bread crumb mixture.
- 8. Place pan in preheated 400 degree F. oven and bake for 45 minutes or until juices run clear and chicken is golden brown and crispy. Serve with your favorite sides and enjoy.
BAKED RANCH CHICKEN
This is a recipe that I just made up.
Provided by drob212
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
- Put bread crumbs and ranch dressing into separate bowls.
- Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g
HIDDEN VALLEY BAKED RANCH CHICKEN
With a simple coating of ranch seasoning and butter, these roasted chicken breasts are an effortless yet satisfying main dish.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 25m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 0.1 g, Cholesterol 82.4 mg, Fat 8.6 g, Protein 24.6 g, SaturatedFat 4.4 g, Sodium 112 mg
DOUBLE DIPPED SPICY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
- Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
- Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
- Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.
DOUBLE DIPPED FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.
DOUBLE-DIPPED RANCH-BAKED CHICKEN THIGHS
We have all heard of or at least tried chicken coated with ranch salad dressing, and while the dressing adds moisture, it also adds extra calories. By using dried ranch seasoning and chicken thighs you can still get the flavor and moisture!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix flour and 2 tablespoons ranch seasoning in a shallow bowl. Beat egg in a second shallow bowl.
- Crush ranch-flavored tortilla chips in a food processor or Vitamix® until they are fine crumbs. Combine crushed tortilla chips, remaining 2 tablespoons dry ranch seasoning, and panko bread crumbs in a third shallow bowl.
- Dip each chicken thigh first in flour mixture, then in egg, and finally in tortilla chip mixture. Place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 483.1 calories, Carbohydrate 41.4 g, Cholesterol 120.5 mg, Fat 23.4 g, Fiber 1.8 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 846.7 mg, Sugar 1.6 g
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