Oven Baked Ranch Chicken Recipe
Try this Oven Baked Ranch Chicken Recipe recipe, or contribute your own.
Try this Oven Baked Ranch Chicken Recipe recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 68.44 mg
- Fat 1.4632 g
- Fiber 0 g
- Protein 27.2462 g
- Saturated Fat 0.3894 g
- Serving Size 1 1 Serving (118g)
- Sodium 76.7 mg
- Sugar 0 g
- Trans Fat 0.3894 g
- Calories 130 calories
Step-by-step
- Pre-heat oven to 375 and lightly spray a cookie sheet with cooking spray
- Pour the ranch dressing and dry bread crumbs onto two separate plates. I like to use pie plates.
- Dip your chicken into the dressing to coat it, and then coat with the bread crumbs.
- Bake for 35-45 minutes until the outside is golden brown, and the thickest parts are no longer pink when cut. **DO NOT turn the chicken while it's cooking. This will cause the breading to fall off.
Golden bread crumbs coat a deeply savory exterior while the meat underneath remains remarkably tender when baked at 375 degrees Fahrenheit on a standard cookie sheet. Standard commercial ranch dressings function as an adherent fat-and-acid medium rather than pure moisture, meaning the dairy solids brown readily under dry heat without requiring extra oil. Pie plates provide the ideal shallow surface area for rolling cutlets without scattering crumbs across the countertop. Refrain from flipping the pieces midway through baking, because disturbing the crust before the starches fully set causes the coating to slough off onto the baking sheet entirely.
Substitutions alter both the thermal behavior and the crust integrity of the finished poultry. Plain yogurt or sour cream thinned with a splash of milk can replace the ranch dressing if necessary, though additional dried herbs must be mixed into the dairy to replicate the characteristic flavor profile. Coarse panko yields a noticeably crunchier exterior than standard fine dry bread crumbs, while gluten-free alternatives require careful monitoring since they brown faster than wheat-based starches. Dietary adjustments remain simple when swapping components to match specific nutritional needs without altering the core baking methodology.
