Monday, March 7, 2011

Recipe: Ranch Breaded Chicken

I got chicken thighs at the store for 89 cents a pound!!!  How's that for a deal?
I deserved the deal... I walked through this to get it...
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
Combine dry ingredients in a big ziploc bag.  Then, dip chicken in butter and shake in the bag to coat with the ranch mixture.

Put the chicken in a 9" x 13" baking pan lined with tin foil.  Bake for about 45 minutes, or until juices run clear.

Pin It!

No comments:

Post a Comment