Best 11 Ranch Crispy Chicken Recipes

CRISPY RANCH FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.

ORIGINAL RANCH® CRISPY CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad® Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F.

CRISPY RANCH CHICKEN WINGS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• Crush cereal; place in large bowl. Add cheese and dressing mix; mix well. In separate bowl, beat eggs with fork or whisk.
• Dip each chicken wing in eggs; coat evenly with cereal mixture. Place on cookie sheet.
• Bake 35 minutes, turning chicken halfway through baking, or until juice of chicken is clear when thickest part is cut to bone (165°F). Serve with ranch dressing for dipping.

RANCH CRISPY CHICKEN

Steps:

• Mix the breadcrumbs and Dressing mix in a plastic bag.
• Put chicken in the bag and shake until coated.
• Bake in 375F oven for 50 minutes.

CRISPY RANCH CHICKEN CUTLETS

Steps:

• Thinly slice the radishes, cucumbers and carrots lengthwise using a mandoline or a very sharp knife. Place in a large bowl, sprinkle with salt and pepper and set aside.
• Zest and juice the lemon. Combine the zest, juice and shallot in a mason jar or other jar with a tightly fitting lid and add salt and pepper to taste. Give it a good mix, then add the olive oil. Screw on the lid and shake to combine. Set aside.
• Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast in two horizontally so you have a total of 4 thin cutlets.
• Now it's time to make your dredging station. Get out three pie pans, shallow bowls or plates with deep sides. Place the flour and ranch seasoning in one pie plate and whisk to combine. Crack the eggs in the second bowl, add 2 tablespoons of water and whisk to combine. Place the panko in the final pie pan.
• Line a baking sheet with parchment paper. Working in an assembly line, place a chicken cutlet in the flour mixture and turn to coat both sides; tap off any excess. Place the cutlet in the egg wash and coat both sides. Finally, coat in breadcrumbs and place on the baking sheet. Repeat with the remaining cutlets.
• Heat the canola oil in a large skillet over medium heat. Once the oil is shiny, add the chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Place on a cooling rack to drain off any excess oil and keep the cutlets nice and crispy.
• Drain off any excess water from the veggies and pat them dry with a paper towel. Add 1 cup
• fresh parsley leaves and 1/2 cup dill leaves. Drizzle in the lemon dressing and toss to combine.
• Congrats, it's time to plate! Place each cutlet on a plate, top with veggies and enjoy!

CRISPY RANCH CHICKEN

Steps:

• Preheat the oven to 350 Degrees.
• Spray a large baking sheet with Non-Stick Spray. I use PAM.
• Combine the Rice Krispies, Parmesan Cheese and Ranch mix into a large bowl.
• Beat your egg whites in a medium bowl. Dip each piece of chicken into the whites and then into the cereal mixture. Make sure to coat them evenly.
• Arrange the coated chicken on the prepared baking sheet. Bake until Golden Brown, and your juices from the chicken run clear. Bake approx 20 - 25 minutes. Serve Hot. Enjoy !

CRISPY OVEN-BAKED PARMESAN CHICKEN WITH COOL RANCH SAUCE

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper or heavy-duty foil and place a rack on it. Spray the rack lightly with oil.
• Whisk together the mustard, vinegar, salt, and pepper in a large bowl until they are well blended. Cut the chicken into ⅔" thick pieces or strips (or use chicken tenders, which are already about the size you want for this recipe. If you prefer a larger serving size of chicken, you can also butterfly the chicken into two thinner cutlets.). Add the chicken to the bowl and coat well on all sides.
• In a separate, shallow bowl, mix together the breadcrumbs, grated Parmesan, and a pinch of black pepper (optional). Mix well and then stir in the melted butter.
• Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken pieces. Move the dredged chicken to the wire rack.
• Place the baking sheet on the center rack of the oven and bake until the chicken is golden-crisp and cooked through, about 15 minutes. Do not overcook it.
• To make the dipping sauce, combine all the ingredients for the cool Ranch sauce in a small bowl and refrigarate. (The sauce is best if made ahead of time).

FLASH ROASTED CRISPY RANCH CHICKEN

Steps:

• In a shallow dish mix soup, milk and dressing mix.
• Reserve 1 c for sauce.
• Dip chicken into soup mixture ( I let marinate over night, but not necessary).
• Coat with tortilla chips.
• Place chicken on a greased baking sheet.
• Drizzle with margarine or butter.
• Bake at 400 degrees F for 20 min or until chicken is no longer pink.
• In a small saucepan over med heat, heat reserved soup mixture to a boil.
• Serve over or with chicken.

CRISPY RANCH UNFRIED CHICKEN

Steps:

• Preheat oven to 400.
• Take skin off chicken pieces.
• Place all pieces in large zip lock and coat with ranch dressing.
• Marinate in the refrigerator for minimum of 1 hour.
• Take out and coat each piece well with shake n bake.
• Place on baking sheet and bake for 45 minute.

BAKED CRISPY RANCH CORNFLAKE CHICKEN NUGGETS RECIPE - (4.3/5)

Steps:

• 1.In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan. I used Pam spray. 2.Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing, or your favorite dipping sauce.

RANCH CRISPY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.
• Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Serve with rice or potatoes, if desired.