Crumb Coated Ranch Chicken

(originally made 2/2013)

I've let my pantry get out of control.  I've somehow managed to accumulate 4 bottles of ranch dressing, and two ended up open in the fridge.    I'd defrosted bone-in chicken for dinner, and while hunting for something to make with it, I ran across this recipe of Candykisses that sounded wonderful.    She used boneless skinless, some Italian seasoning and garlic powder.   We've been heavy on the Italian food around here this week, so I pulled out Tim's favorite, Penzey's BBQ3000.    I added some to the cornflake crumbs and some to the buttermilk ranch dressing.      Because they were bone-in and very large to boot, mine took about 55 mins to cook all the way through.    I wish I'd removed the skin because everything came sliding off when we cut into them, but they tasted so good!       Huge thanks to LaDonna for the inspiration, I know it's been a while since she's come around and I hope she's doing well   :)

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Crumb Coated Ranch Chicken
  • 2/3 cup ranch dressing
  • 2 cups coarsely crushed cornflakes
  • 1 Tablespoon Italian Seasoning (I used BBQ 3000)
  • 1 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (6oz each)- (I used bone in)
Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere. Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°. Yield: 4 servings


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