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

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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 Mary on November 14, 2009

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