Double Dipped Ranch Baked Chicken Breast Food

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BAKED RANCH CHICKEN



Baked Ranch Chicken image

This is a recipe that I just made up.

Provided by drob212

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 4

2 tablespoons vegetable oil
2 cups dry bread crumbs
1 cup ranch-style salad dressing (such as Hidden Valley® Original Ranch®)
4 skinless, boneless chicken breast halves - lightly pounded to an even thickness

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).

Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g

DOUBLE DIPPED SPICY CHICKEN



Double Dipped Spicy Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
1 1/2 cups flour
1 teaspoon paprika, 1/3 palmful
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper, eyeball the amount
1/4 teaspoon allspice, eyeball the amount
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Salt and pepper

Steps:

  • Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
  • Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
  • Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
  • Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

DOUBLE DIPPED FRIED CHICKEN



Double Dipped Fried Chicken image

This fried chicken is courtesy of Tyler Florence host of "Food 911" on the Food Network. The skin is very crunchy and flavorful, and the meat itself is very tender due to the buttermilk marinade.

Provided by yooper

Categories     Chicken

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 lbs frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt
fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
4 cups peanut oil, for frying

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 elctric 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 won't circulate and the steam will cause the crust to fall off.
  • Serve immediately or cool to room temperature.

HIDDEN VALLEY BAKED RANCH CHICKEN



Hidden Valley Baked Ranch Chicken image

With a simple coating of ranch seasoning and butter, these roasted chicken breasts are an effortless yet satisfying main dish.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 25m

Yield 4

Number Of Ingredients 3

4 boneless, skinless chicken breasts
2 tablespoons melted butter
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix

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.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 0.1 g, Cholesterol 82.4 mg, Fat 8.6 g, Protein 24.6 g, SaturatedFat 4.4 g, Sodium 112 mg

DOUBLE-DIPPED RANCH-BAKED CHICKEN THIGHS



Double-Dipped Ranch-Baked Chicken Thighs image

We have all heard of or at least tried chicken coated with ranch salad dressing, and while the dressing adds moisture, it also adds extra calories. By using dried ranch seasoning and chicken thighs you can still get the flavor and moisture!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 7

cooking spray
¼ cup all-purpose flour
4 tablespoons dry ranch seasoning, divided
1 egg
6 ounces ranch-flavored tortilla chips (such as Doritos® Cool Ranch®)
2 tablespoons panko bread crumbs
4 (4 ounce) skinless, boneless 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).

Nutrition Facts : Calories 483.1 calories, Carbohydrate 41.4 g, Cholesterol 120.5 mg, Fat 23.4 g, Fiber 1.8 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 846.7 mg, Sugar 1.6 g

DOUBLE DIPPED FRIED CHICKEN



Double Dipped Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt
Fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying

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 CHICKEN



Ranch Chicken image

Make and share this Ranch Chicken recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 chicken breasts, boneless, skinless, halves
1/4 cup ranch dressing
1/3 cup breadcrumbs, dry, seasoned
2 tablespoons olive oil

Steps:

  • .Remove fat from chicken.
  • Pour the dressing into a shallow bowl or pie pan. Place the bread crumbs on waxed paper or a plate.
  • Dip chicken, one piece at a time, into dressing, coating all sides. Then coat all sides with crumbs.
  • Heat oil in 10- or 12-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once until golden brown and juice is no longer pink when the centers of the thickest pieces are cut.

Nutrition Facts : Calories 417.2, Fat 28.4, SaturatedFat 6.1, Cholesterol 97.8, Sodium 321.4, Carbohydrate 7.5, Fiber 0.5, Sugar 0.9, Protein 31.6

OVEN RANCH CHICKEN



Oven Ranch Chicken image

Make and share this Oven Ranch Chicken recipe from Food.com.

Provided by coconutcream

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1/3 cup plain breadcrumbs
1 (1 ounce) package ranch dressing mix
1/3 cup low-fat sour cream
1 lb boneless skinless chicken breast, tenders

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.

Nutrition Facts : Calories 187.6, Fat 4.3, SaturatedFat 2, Cholesterol 73.7, Sodium 147.8, Carbohydrate 7.3, Fiber 0.4, Sugar 0.6, Protein 28

DOUBLE DIPPED CHICKEN PARMESAN



Double Dipped Chicken Parmesan image

This is an easy but delish recipe for Chicken Parm - It's modified from a recipe on Food Network. Pounding the chicken makes a difference, so don't skip that step, please!

Provided by A la Carte

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium eggs
salt & pepper
2 cups good quality seasoned dry bread crumbs
4 boneless chicken breasts
1/4 cup olive oil
1 (26 ounce) jar tomato and basil pasta sauce
1/2 cup freshly grated parmesan cheese
1 cup freshly grated mozzarella cheese

Steps:

  • One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
  • Place the eggs in a large bowl and whisk with salt and pepper.
  • Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
  • Pre-heat the oven to 350°F
  • Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
  • In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
  • Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast.
  • Sprinkle each chicken breast evenly with the mozzarella cheese.
  • Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.

Nutrition Facts : Calories 801.1, Fat 44.4, SaturatedFat 13.8, Cholesterol 312.6, Sodium 1575.3, Carbohydrate 42.5, Fiber 2.9, Sugar 4.2, Protein 55.3

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Top Asked Questions

How to cook chicken breast with ranch dressing?
In a bowl, add the ranch dressing. In a shallow bowl or plate, place the bread crumbs. Dip each breast in the ranch dressing, turning on all sides until well-coated, shaking off any excess dressing. Lay the chicken in the bread crumbs and turn until evenly coated.
How do you make baked Ranch chicken?
Baked Ranch Chicken. Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are ¾ 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.
How do you cook with ranch dressing and breadcrumbs?
Simply add ranch dressing to a large bowl and dip your seasoned chicken breasts until fully coated. Once chicken is coated in ranch dressing, it’s time to cover it in breadcrumbs! I usually prepare a flat dish and add bread crumbs. Next I carefully coat each chicken breast in the bread crumbs.
How to cook roasted chicken breasts in the oven?
With a simple coating of ranch seasoning and butter, these roasted chicken breasts are an effortless yet satisfying main dish. 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.

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