Panko Ranch Chicken Recipes

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

RANCH PANKO CHICKEN

Steps:

• In a small bowl mix together the ranch dressing, sour cream and chipotle powder.
• In a separate bowl, mix together the melted butter and panko crumbs.
• Stir chicken in the ranch dressing mixture until covered.
• Then spread on panic mixture.
• Place in oven and cook for 15-20 minutes.
• Remove from oven and serve immediately.

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.

PANKO RANCH CHICKEN

Steps:

• In a ziploc bag mix ranch packet and panko. Put egg mix in a shallow bowl. Coat chicken with egg and add to ziploc bag. Shake to coat. Repeat till all chicken is coated. Add chicken to a baking dish spayed with Pam. Bake in preheated oven at 350 for 20-30 min or till done.

GARLIC RANCH PANKO CRUSTED CHICKEN LEGS

Steps:

• Preheat oven to 400°.
• Remove skin from legs, generously salt and pepper.
• Add 1/4 cup Ranch Dressing and the minced garlic to a shallow dish. Add the panko and the rosemary to another shallow dish.
• Coat chicken generously with Dressing, shaking off excess, then coat with panko. Arrange chicken in baking pan with rack. Lightly spray the drumsticks with the vegetable oil.
• Bake 40 minutes turning once or until chicken is thoroughly cooked.

PARMESAN-RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
• Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KITTENCAL'S EASY AND DELICIOUS RANCH-PARMESAN CHICKEN

Steps:

• Set oven to 400° degrees (set oven rack to lowest position).
• In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
• Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
• Coat in the breadcrumb mixture.
• Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
• Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
• If desired you can sprinkle black pepper over the chicken pieces .
• Bake uncovered for about 30-35 minutes or until the chicken is cooked).

LEMON PEPPER-RANCH CHICKEN

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
• In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
• Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown. Garnish with parsley.