Hidden Valley Ranch Milk Fried Chicken Rsc Recipes

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.

ORIGINAL RANCH CHEDDAR CHICKEN

Steps:

• Preheat oven to 400°F. Pour the Hidden Valley® Original Ranch® Dressing into a large bowl. Add the chicken to the bowl of dressing and mix until the chicken is evenly coated. In a shallow bowl, add the breadcrumbs, Cheddar, Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture. Arrange the chicken on a parchment-lined baking sheet. Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165°F is reached.

HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;

HIDDEN VALLEY RANCH CHICKEN CASSEROLE #RSC

Steps:

• Preheat oven to 400 degrees F.
• Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
• Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
• Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

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.

HIDDEN VALLEY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
• Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.

HIDDEN VALLEY WARM CHICK & VEG SALAD #RSC

Steps:

• Pre-heat oven to 400? F.
• Place chicken breasts in freezer - partially freeze and slice into ½ inch medallions. Combine Greek yogurt, rosemary, thyme, sage and salt. Add chicken medallions and allow to marinate while veggies roast.
• For vegetables, whisk Hidden Valley Ranch Dip Mix into Olive oil and toss with vegetables. Place on sheet pan and roast, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes.
• Add 1 Tbsp oil to skillet and bring to high heat. Sear chicken medallions in hot skillet 3-4 minutes per side until juices run clear.
• Toss warm veggies with Hidden Valley Ranch Original Dressing.
• For the salad:.
• Heat canola oil in deep skillet to 360°F Lightly beat the eggs with 1 tsp water. Dip pepper rings into egg mixture, then into flour, then into egg mixture and toss with Italian seasoned bread crumbs. Fry 3-4 minutes until lightly browned and crisp.
• Assemble the salad by placing ¼ of the fresh spinach onto each of 4 plates. Top each bed of spinach with ¼ of the roasted, dressed vegetables, then ¼ of the chicken medallions. Top each with fried red pepper rings and serve.

HIDDEN VALLEY RANCH: POTATO CHOWDER IN A POCKET #RSC

Steps:

• In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
• To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
• Add corn, cheese, and shrimp. Blend together.
• Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn't stick.
• Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
• Place "pockets" on a baking sheet lined with foil and sprayed with cooking spray.
• Brush olive oil onto each pocket.
• Bake at 350° for 30-35minutes.

HIDDEN VALLEY RANCH MILK FRIED CHICKEN #RSC

Steps:

• remove skin from chicken breasts if desired.
• in a medium bowl beat 3 eggs and 3T of Milk set aside.
• in a shallow bowl mix breadcrumbs.
• crushed Thyme.
• Paprika.
• 1 package of Hidden Valley Original Ranch seasoning mix.
• In a large skillet heat 3 T cooking oil for 10 minutes.
• dip chicken in egg milk mixture.
• roll in breadcrumb and Hidden Valley Original Ranch seasoning Mix mixture.
• add Chicken to pan and cook for 10 minutes uncovered.
• turn occasionally to brown evenly.
• Drain well, add 1 1/2 cup of Milk.
• cover tightly and cook 35 Minutes.
• Uncover and continue to cook 5 to 10 more minutes or until chicken is no longer pink in center.
• transfer chicken to serving platter sprinkle with fresh grated Parmesan and fresh chives while hot.
• Enjoy!