Double Dipped Ranch Baked Chicken Breast Recipes

Steps:

• 1. Preheat oven to 400 degrees F. These are the main ingredients used in this recipe. Spray a shallow jelly roll type pan with non stick cooking spray & set aside till needed.
• 2. Using a bowl or reclosable bag, Combine Parmesan cheese with the Panko bread crumbs along with the spices and Dry ranch dressing mix packages. Shake to blend together.
• 3. These are the 2 Boneless skinless chicken Breast that I cut into 3 pieces each. When you can make a meal for 6 for under five dollars you are doing good.
• 4. Add the Ranch dressing to a platter or plate. Set aside till needed.
• 5. Measure out about half of the Panko crumb mixture onto a plate, pan or platter. Repeat as needed. The reasoning behind this is, if you have some of the mixture left over, you can store it in the freezer for next time, and it has not been contaminated with the wet chicken pieces.
• 6. Coat each piece of chicken breast with the ranch dressing by brushing it on or dredging it in the dressing on all sides. Allow excess to drip off.
• 7. Now place the coated chicken Breast into the seasoned bread crumbs, and coat all sides. Then place into shallow baking pan. Repeat until all the pieces of chicken have been coated with the bread crumb mixture.
• 8. Place pan in preheated 400 degree F. oven and bake for 45 minutes or until juices run clear and chicken is golden brown and crispy. Serve with your favorite sides and enjoy.

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.

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).

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.

Steps:

• Dip chicken into dressing, then coat with bread crumbs.
• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.