Double Dipped Ranch Baked Chicken Thighs Recipes

RANCH CHICKEN THIGHS

Steps:

• In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, Italian seasoning, and seasoned salt.
• Dip chicken into salad dressing, then coat with crumb mixture.
• Place chicken in a greased 13x9 baking dish.
• Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

DOUBLE-DIPPED RANCH-BAKED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Mix flour and 2 tablespoons ranch seasoning in a shallow bowl. Beat egg in a second shallow bowl.
• Crush ranch-flavored tortilla chips in a food processor or Vitamix® until they are fine crumbs. Combine crushed tortilla chips, remaining 2 tablespoons dry ranch seasoning, and panko bread crumbs in a third shallow bowl.
• Dip each chicken thigh first in flour mixture, then in egg, and finally in tortilla chip mixture. Place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

RANCH-STYLE THIGHS

Steps:

• In a shallow bowl or large resealable plastic bag, combine crumbs, Parmesan cheese, cornmeal and Italian seasoning. Dip chicken in salad dressing, then coat with crumb mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.