Crispy Ranch Chicken Recipes

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.

Steps:

• Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad® Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F.

Steps:

• Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

Steps:

• Thinly slice the radishes, cucumbers and carrots lengthwise using a mandoline or a very sharp knife. Place in a large bowl, sprinkle with salt and pepper and set aside.
• Zest and juice the lemon. Combine the zest, juice and shallot in a mason jar or other jar with a tightly fitting lid and add salt and pepper to taste. Give it a good mix, then add the olive oil. Screw on the lid and shake to combine. Set aside.
• Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast in two horizontally so you have a total of 4 thin cutlets.
• Now it's time to make your dredging station. Get out three pie pans, shallow bowls or plates with deep sides. Place the flour and ranch seasoning in one pie plate and whisk to combine. Crack the eggs in the second bowl, add 2 tablespoons of water and whisk to combine. Place the panko in the final pie pan.
• Line a baking sheet with parchment paper. Working in an assembly line, place a chicken cutlet in the flour mixture and turn to coat both sides; tap off any excess. Place the cutlet in the egg wash and coat both sides. Finally, coat in breadcrumbs and place on the baking sheet. Repeat with the remaining cutlets.
• Heat the canola oil in a large skillet over medium heat. Once the oil is shiny, add the chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Place on a cooling rack to drain off any excess oil and keep the cutlets nice and crispy.
• Drain off any excess water from the veggies and pat them dry with a paper towel. Add 1 cup
• fresh parsley leaves and 1/2 cup dill leaves. Drizzle in the lemon dressing and toss to combine.
• Congrats, it's time to plate! Place each cutlet on a plate, top with veggies and enjoy!

Steps:

• Preheat the oven to 350 Degrees.
• Spray a large baking sheet with Non-Stick Spray. I use PAM.
• Combine the Rice Krispies, Parmesan Cheese and Ranch mix into a large bowl.
• Beat your egg whites in a medium bowl. Dip each piece of chicken into the whites and then into the cereal mixture. Make sure to coat them evenly.
• Arrange the coated chicken on the prepared baking sheet. Bake until Golden Brown, and your juices from the chicken run clear. Bake approx 20 - 25 minutes. Serve Hot. Enjoy !