Bacon Fried Ranch Chicken Recipes

BAKED RANCH CHICKEN WITH BACON (CHICKEN BACON RANCH)

Steps:

• Heat oven to 375°F and spray an 8 x 11-inch baking dish with cooking spray.
• If the breasts are uneven in thickness, pound them to an even 1" thickness using a meat pounder.
• Sprinkle both sides of meat with half the grated Parmesan cheese, salt and freshly ground black pepper. Place the chicken in the prepared baking dish.
• In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining Parmesan cheese.
• Bake at 375°F for 20-30 minutes or until a meat thermometer inserted in the thickest part of the breast reads 150°F.
• Set oven to broil and broil the breast an additional 2-4 minutes or until the chicken turns golden. It will burn quickly so watch closely.
• The chicken is cooked through when the thermometer reads 160°F when inserted in the thickest part of the middle breast.
• Remove from the oven and sprinkle with cooked bacon crumbles. Allow the chicken to rest a few minutes before serving.
• Garnish with diced parsley, if desired.
• Enjoy!

CHICKEN BACON RANCH CASSEROLE

Steps:

• Pre-heat oven to 350°F.
• Using a sharp knife cut the chicken breasts into 1" cubes, then transfer to a 2-quart baking dish. Dress with olive oil and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, tossing to coat. Top with the bell peppers and bacon.
• In a small saucepan warm the cream cheese, heavy cream, and half the cheddar cheese over a medium-low flame, whisking continuously until incorporated. Evenly pour over the chicken, then top with the remaining cheddar cheese.
• Bake casserole on oven middle rack for 20-22 minutes until the chicken reaches an internal temperature of 165°F. Cool slightly, then serve.

EASY BACON-WRAPPED RANCH CHICKEN

Steps:

• Using smaller chicken breasts (about 5-6 ounces each), season each with Hidden Valley® Original Ranch® Seasoning Shaker. Starting at one edge and working toward the other, wrap each piece of chicken in 2 slices of thick cut bacon.
• Place seam side down on a baking sheet or ovenproof skillet.
• Bake for about 30 minutes in a 375-degree oven or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. To make the bacon extra crispy, you can broil the chicken for another couple of minutes.

CHICKEN BACON RANCH PANINI

Steps:

• Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
• To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
• On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
• Slice the sandwiches in half and gobble them down immediately.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the 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 (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

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.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

OVEN FRIED RANCH CHICKEN

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
• Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
• Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).