YOGURT RANCH DRESSING MARINATED CHICKEN LEGS AND TENDERS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Dressing: Combine the yogurt and milk in a medium bowl. Add all of the remaining ingredients and stir to incorporate.
- Wash and dry the chicken pieces and coat them in the dressing.
- Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat. The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil.
- Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne. Add the chicken tenders and shake to coat them in the flour. Using tongs add the chicken to the hot oil. Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers. Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear. Remove the drummers to the cooling rack and season all of the chicken with salt while still hot.
- Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping. Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments.
THE YOGURT SHOPPE CAFE RANCH CHICKEN
The Yogurt Shoppe Cafe is in Columbus Georgia and was established in 1987. Ranch Chicken is one of the popular items on the menu amongst many other delicious home cooked meals. One of my friends came upon the recipe in a local magazine and was kind enough to share it with me so I just couldn't wait to share it with you. I hope you enjoy it as much as I do.
Provided by Bay Laurel
Categories Chicken
Time 1h
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375º.
- In a large bowl, mix mayonnaise, buttermilk, and ranch with wire wisk until smooth. It should be thicker than salad dressing.
- Place chicken in a 13 x 9-inch baking dish that has been coated with non-stick spray and cover with mixture.
- Top with bread crumbs, pepper, paprika, and parsley to taste.
- put in oven and bake 30-45 minutes.
- Serve over mashed potatoes or rice.
- Enjoy.
PAN-SEARED RANCH CHICKEN
In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
- Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
- If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
YOGURT CHICKEN
Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
- In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
- Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.4 g, Cholesterol 81.4 mg, Fat 12.3 g, Fiber 2.2 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 573.6 mg, Sugar 3.8 g
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