November 1, 2012

Munch, Crunch


I love chicken and I love crunch.  This is a SUPER easy baked take on a fried chicken cutlet, only much better for you.  The chicken had great flavor and crunch – this would be great rotated into your weekly meal schedule.  Check it out!




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Crispy Ranch Chicken

Print this recipe!

  • 1 cup ranch-style salad dressing (such as Hidden Valley® Original Ranch®)

  • 4 skinless, boneless chicken breast halves - lightly pounded to an even thickness (or use cutlets)

  • 2 cups dry bread crumbs (I used Italian Style Panko)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet or use a silicone baking mat like Silpat).
  2. Put bread crumbs and ranch dressing into separate bowls or breading trays.
  3. Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
  4. Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.  Serve with your favorite sides and enjoy!

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