Saturday, November 14, 2009

Crispy Panko Coated Ranch Chicken

The good ole, standby, oven baked Ranch Chicken that everybody loves, updated with the use of mayo, panko and crushed saltines.

Crispy Panko Coated Ranch Chicken

I am so glad that panko bread crumbs have become more commonplace and readily available over the past couple of years, because they add a special crispness to foods. Panko bread crumbs are jagged edged and flaky, so that they remain crisp whether they are used in frying or baking, plus they make a great topping too.


This recipe is the good old, standby, Oven Baked Ranch Chicken that most everybody has tried at one time or another, but with my own little twists of course, including a brushing of mayo and the use of panko bread crumbs and crushed saltines. Crushing crackers is just one of the many reasons I love my Ninja!


In a shallow pan, mix together the panko crumbs, cracker crumbs and ranch seasoning mix.


Lightly season chicken with Cajun seasoning and brush pieces with the mayonnaise.


Dredge them in the panko mixture and place on the prepared pan.


Drizzle with the melted butter.


Bake at 375 degrees F for about 40 to 45 minutes for large boneless, skinless breasts, or about 50 minutes for bone-in, or until juices run clear and chicken reads 160 degrees F on an instant read thermometer, when measured in the thickest part of the breast. Pass quickly under the broiler to brown further, if desired.

Passed briefly under the broiler for a quick finish.
You might also be interested in trying my Crispy Oven Fried Chicken made crunchy with the use of cornflake crumbs, or my Crunchy Saltine Crusted Chicken Tenders, an easy weeknight way to have a slightly healthier fried chicken, or you can click here for my online collection of chicken recipes.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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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

Ingredients
  • 1 cup of panko style bread crumbs
  • 1/2 sleeve of saltine crackers, crushed
  • 3 tablespoons (or 1 packet) of dry Ranch Dressing and Seasoning Mix (like Hidden Valley)
  • 6 boneless, skinless or bone-in chicken breasts with skin
  • 1/4 teaspoon of Cajun seasoning, or to taste, optional
  • 1/4 to 1/2 cup of mayonnaise
  • 1/4 cup of butter, melted
Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray; set aside.

In a shallow pan, mix together the panko crumbs, cracker crumbs and ranch seasoning mix. Lightly season the chicken with Cajun seasoning, brush with mayonnaise and dredge in the panko mixture. Place on the prepared pan and drizzle with the melted butter. Bake at 375 degrees F for about 40 to 45 minutes for large boneless, skinless breasts, or about 50 minutes for bone-in, or until juices run clear and chicken reads 160 degrees F on an instant read thermometer, when measured in the thickest part of the breast. Pass quickly under the broiler to brown further, if desired.

Cook's Notes: For a quicker cook, pound boneless, skinless breasts to even thickness, or cut in half lengthwise and reduce cooking time to about 30 minutes, or until chicken reaches 160 degrees F on an instant read thermometer. May also pan fry in 2 tablespoons of vegetable oil for about 15 minutes total, turning once. 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: Add 1/4 cup of Parmesan cheese for extra flavor. 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 other 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.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on November 14, 2009

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14 comments:

  1. Sounds very good and less fattening. I haven't used the Panko crumbs too much but my daughter uses them on everything!
    Thanks for the great recipe.

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  2. I love Panko and this recipe sounds delicious!

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  3. Panko makes everything better! My hubby would love this recipe! I make a similar one with rice krispies!

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  4. love panko crumbs... so easy to keep them crispy!

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  5. What a simply delicious way to prepare chicken. Perfect weeknight meal.

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  6. Panko is the best....much lighter and crispier than bread crumbs. I would love to try these ASAP!

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  7. I've been wanting to try panko crumbs after reading some recipes The Pioneer Woman had. Glad Progresso is making them....maybe I can find them. Haven't been able to up to now.

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  8. I love how crispy Panko makes oven baked chicken...great recipe!

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  9. I cooked this last week and my whole family loved it! Last night I made the Seafood Casserole and it is my husbands new favorite. Thanks so much for sharing all of your recipes with us!!!
    Michelle

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  10. Thanks so much Michelle!! I need to get a prettier picture up here - this one doesn't really do it justice.

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  11. Your welcome. I think the pic is great. My now picky 12 year old now eats food that is not frozen, thanks to the recipes you post. We have made many things and loved each and every one. Thanks so much for sharing.
    Michelle

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  12. Hi Would you tell me what spice is in your Ranch seasoning as we dont have it here in Australia. Also is saltine crackers like our clix?? thanx

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  13. Hi Could you tell what spices are in ranch dressing as we dont have that in Australia. Also is saltine crackers the same as clix? thanx

    ReplyDelete

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