|Why, Hello, March Blizzard...|
This chicken is delicious... very juicy and moist. You don't have to use the butter before dredging, but it adds moisture and deliciousness... Mmmmm, butter. I say it's worth it in this recipe. You could also just use egg or milk. Anything to let the breading stick properly.
Ranch Breaded Chicken
6 chicken thighs, skin removed
1/2 c panko bread crumbs
1/4 c italian bread crumbs
3/4 c grated parmesan cheese
1 (1 oz) package dry ranch dressing mix
1/2 c butter, melted
Remove skin from chicken if necessary (I use a paper towel to grab it - comes right off). Preheat oven to 350 F.
|The kids like to help|
Put the chicken in a 9" x 13" baking pan lined with tin foil. Bake for about 45 minutes, or until juices run clear.