Thursday, November 13, 2014

Ranch Chicken

This is one of those easy go to recipes that a lot of us have on hand and use a lot.
The reason for me is because it is inexpensive, easy, and good.
If by any chance you have never given this recipe a try, which by the way can be found in many church cookbooks here in the South, then by all means give it a try.
I think you will find it pleases your family and you will see why it is one of my families favorite recipes.
I did alter the recipe slightly from the church cookbooks.They always called for corn flakes.I just like panko so that's what I choose.
I use thighs a lot and did in this picture, but if you like breast they work just as well.I also like skin and this is totally optional.To me the coating sticks better without the skin but I just gotta have my chicken skin.

Jodies Kitchen Ranch Chicken (oven baked)
4 chicken thighs
1/4 cup melted butter
1 package ranch dressing mix (1 ounce)
1 cup panko bread crumbs or breadcrumbs of your choice un seasoned.
1/2 cup grated Parmesan cheese
Preheat oven to 375F and grease a 9x13 baking dish
In a large dish for dredging, combine ranch mix, panko and Parmesan cheese.Dip chicken into melted butter then coat each piece of chicken with the panko mix.Place chicken in oven and cook until done.If you have any left over coating just sprinkle on top of chicken before baking.The time will depend on size of chicken pieces.I cook mine almost all the way done, uncovered, then place foil on top to prevent burning (about the last 15 minutes of cooking time).

1 comment:

  1. Your new chicken dish looks so yummy and I'm sure is always gobbled up in a flash!



Print Friendly and PDF