Fakenbakeovenranchchicken Recipes

BAKED RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
• Put bread crumbs and ranch dressing into separate bowls.
• 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.
• 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 (74 degrees C).

FAKE 'N BAKE OVEN RANCH CHICKEN

Steps:

• Place cleaned and dried chicken pieces in a large flat glass dish, dredge each piece in the ranch dressing, cover dish with plastic wrap and marinate in the fridge for 30-45 minutes.
• Meanwhile, Preheat oven to 450°.
• Coat 9 x 13 inch baking sheet (or glass baking dish) with Pam.
• Mix potato flakes, paprika, parsley flakes and garlic powder in a flat dish.
• Remove marinated chicken pieces from ranch marinade, then roll in potato flake mixture, coating thoroughly.
• Arrange on baking sheet, then salt and pepper to taste.
• IMPORTANT: Turn down oven to 350°.
• Bake approximately 35-45 minutes, or until the juices run clear when chicken pieces are pierced with a fork and the crust looks golden brown.

BAKED RANCH CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
• Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
• Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
• Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.

OVEN RANCH CHICKEN

Steps:

• Heat oven to 400°F Prepare baking dish.
• In a shallow bowl, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish.
• Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture.
• Place chicken in baking dish. Discard any remaining bread crumb mixture and sour cream.
• Bake for 25 to 30 minutes or until chicken is tender and juices run clear.

HIDDEN VALLEY RANCH FRIED CHICKEN

Steps:

• Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour.
• Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt
• and pepper. Roll each piece of chicken in the seasoned flour.
• In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear.

OVEN-FRIED RANCH CHICKEN

Steps:

• Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
• Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.

QUEEN RANCH CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Coat the jalapeno and poblano peppers with 1 tablespoon olive oil and arrange on the prepared baking sheet.
• Roast peppers in the oven until charred, 30 to 40 minutes, turning once about half way through the cooking time. Remove peppers from oven and set aside to cool.
• Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Stir in the celery, garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with 1 teaspoon salt and black pepper to taste. While the onion mixture is cooking, remove the skin and seeds from the cooled peppers, then coarsely chop. Stir peppers into the skillet and cook for 1 to 2 minutes more. Stir in the cream of chicken, cream of celery, chicken broth, chili powder, cumin, and chicken meat.
• Make a single layer using half of the strips of tortilla on the prepared baking dish. Spread half of the chicken mixture on top. Sprinkle with salt to taste, and top with half of the Monterey Jack cheese. Repeat the layers, finishing with the remaining half of the Monterey Jack cheese.
• Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread 1-2 Tbsp. ranch on each chicken breast.
• Layer two slices of bacon on top of each chicken breast.
• Top with cheese.
• Bake for 40 minutes.
• Enjoy!