The good old, standby, oven baked Ranch Chicken everybody loves, upgraded with the use of panko.

Crispy Panko Coated Ranch Chicken

I recently had the opportunity to give Progresso Plain Panko Crispy Bread Crumbs a try, thanks to the good folks at General Mills and Pssst.  Panko has always been elusive to me since it is a product that has been next to impossible to find in my area. So I was thrilled when I saw that Progresso was now marketing them.

I used them for this chicken recipe, as well as to top my Green Bean Casserole with Panko Crumb Topping and my Broccoli & Cheese Casserole. You can read my full review of Progresso Panko Bread Crumbs here.

This recipe is the good old, standby, oven baked Ranch Chicken everybody has tried at one time or another, but with my own little twists of course, including the use of Progresso brand panko bread crumbs. The pictures don't really do it justice - it's yummy!

You might also be interested in my Crispy Oven Fried Chicken using cornflake crumbs, my Crunchy Saltine Crusted Chicken Tenders, or click here for my online collection of chicken recipes.

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Recipe: Crispy Panko Coated Ranch Chicken

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 50 min |

Yield: About 4 to 6 servings

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Ingredients

• 1 cup of panko style bread crumbs
• 3 tablespoons (or 1 packet) of dry Ranch Dressing and Seasoning Mix (like Hidden Valley)
• 6 bone-in chicken breasts
• 1/4 to 1/2 cup of mayonnaise

Instructions

Preheat the oven to 375 degrees F. Spray a baking sheet with non-stick spray and set aside.

In a shallow pan, mix together the panko crumbs and ranch seasoning mix. Brush the chicken pieces with the mayonnaise and dredge them in the panko mixture. Place on the prepared pan and bake at 375 degrees F for about 50 minutes or until juices run clear and chicken reaches 160 degrees F on an instant read thermometer.

~Cook's Notes~

Can substitute boneless, skinless breasts also. Pan fry in 2 tablespoons of vegetable oil for about 15 minutes total, turning once, or for oven baking, reduce cooking time to about 30 minutes, or until chicken reaches 160 degrees F on an instant read thermometer. For a whole, cut up chicken, double the coating ingredients and increase oven temperature to 400 degrees F., cooking for about 45 to 50 minutes.

Variations: Season breasts with Cajun seasoning and add a couple of dashes of hot sauce to the mayonnaise. Also try a variety of toppings in place of the panko. Plain crushed cornflakes, finely crushed pretzels, potato chips and saltine crackers are all good though some will benefit from either pan frying or using a partial pan flash fry for added color. Other suggestions include cheesy crackers (like Hot and Spicy Cheez-its) or Goldfish crackers, crushed French fried onions (like French's), or try a combination of coatings. Add a bit of Parmesan cheese for extra flavor.

Source: http://deepsouthdish.com

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Posted by Mary on November 14, 2009

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