Looking for a delicious entre’ for dinner? This one is almost all meat and can be served with many options.
Crispy Ranch Chicken recipes are all over the Internet. I looked at several, checked my pantry and came up with my variation.
I started with four huge meaty chicken breast halves. I always buy boneless, skinless chicken breasts. That way there is no waste. I cut the breasts in about three pieces each. If you spread out the breast, you can see where to cut first: just follow the white line separating the tenderloin (tenders) from the large breast. Then I cut the larger part by slicing through the thickest part to make both slices about the same thickness. The purpose of the smaller pieces is that they have more surface to hold the delicious coatings.
Two casserole dishes about 10″ X 10″ each looked about right since I had about 12-14 large and small pieces of chicken to cook. I melted half a stick of margarine in each dish. You could melt the margarine in a bowl, but I already had two other coatings in bowls. I dredged each piece of chicken in the melted margarine, and as the cold chicken sat in the warm margarine, the margarine started congealing, but everything got coated just fine.
The next coating was Italian bread crumbs (about a cup) mixed with one package of ranch dressing dry mix. I often use ranch dressing from a bottle, but I wanted a drier coating. One by one I dredged the pieces in this coating, then on to the third: one cup of bran flakes, crushed, and 1/3 cup grated Parmesan cheese. Why bran flakes? Because I didn’t have corn flakes, of course.
The chicken pieces baked in the casserole dishes at 362 degrees Far. One recipe I found said to use 375, and another 350, so I split the difference, and set my old oven knob between the two temps. After thirty minutes uncovered, I drizzled the tops with olive oil (don’t do this), covered with aluminum sheets which I buy at Dollar Tree, and baked them for fifteen more minutes. After the beautiful breast pieces came out of the oven, I let them sit a few minutes, then I decided to drain the pieces. The olive oil was not needed–follow the real recipe! I put the same clean foil sheets on the counter with a cooling rack on top. Ten minutes later, I had about ten gorgeous pieces of Crispy Ranch Bran Chicken and a few small pieces to serve for Mothers Day.
For 8-12 servings:
4-5 boneless, skinless chicken breasts; I stick of margarine (1/2 cup); 1 package of dry Ranch dressing mix; 1 cup of Italian bread crumbs; 1 cup of bran or corn flakes, crushed; 1/3 cup of grated Parmesan cheese. Coat, bake, enjoy!
Let me know what you think! Is this recipe one you might try? Do you have a better recipe or process? Do you think I ought to keep my nonexistent day job and let others do the cooking? I would love to hear from you. My regular email is email@example.com