Club Cracker Ranch Chicken Recipes

Steps:

• preheat oven to 350 degrees.
• combine sour cream, milk and hidden valley ranch dressing mix to make dressing. ( i use the fat free sour cream to replace the mayo that the mix calls for).
• combine cracker crumbs, cheese and salt/pepper.
• Dip the chicken into half of the ranch dressing on both sides. Then dip the chicken into the cracker crumb mix on one side only.
• Bake for 35 minutes or until crispy. Use the remaining ranch dressing as a dip/sauce for the chicken once baked.
• Serve.

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• Lay the bacon slices in a single layer on the prepared baking sheet. (It's OK if they overlap a little.) Bake until browned but still pliable, 15 to 18 minutes. Transfer the bacon with tongs to a paper towel-lined plate.
• Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcestershire sauce in a small bowl until combined; set aside.
• Set up a breading station with the flour in 1 medium bowl, the beaten egg in another medium bowl and the panko in a third. Generously season the chicken tenders with 1/4 teaspoon each salt and pepper. Dredge the tenders in the flour a few pieces at a time. Tap off the excess flour before dipping the tenders into the egg. Allow the excess egg to drip off, then coat the tenders in the panko. Set the breaded chicken on a plate. Repeat until all the tenders have been coated.
• Heat the oil in a large skillet over medium heat, then add the chicken in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until the chicken is cooked through and browned on the other side, 3 minutes more. Transfer to a wire rack or paper towel-lined plate.
• Lay out a flatbread with the shorter side facing you. (If your flatbread seems dry, moisten it slightly with a damp paper towel.) Spread half the ranch dressing on the bottom third. Line the wrap with half the bacon strips, then add half the chicken crosswise. Top the chicken with 2 pieces of lettuce, also crosswise. Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom. Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place. Cut, in between the toothpicks, into even slices. Repeat with the remaining flatbread.

Steps:

• Preheat Oven to 375 degrees.
• Spray a 9 x 13 inch pan with non-stick cooking spray.
• In a bowl, add the cracker crumbs and and Italian dressing mix, and stir until well-combined.
• Melt the butter in a separate bowl.
• Dip the chicken breast in the butter, and roll in the cracker crumbs.
• Place on prepared baking pan.
• Sprinkle with pepper to cook.
• Bake for 1 hours at 375 degrees, or until the internal temperature of the chicken reaches 165 degrees.

Steps:

• Preheat oven to 400 degrees F.
• Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
• Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
• In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
• Arrange the chicken on a parchment-lined baking sheet.
• Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.

Steps:

• Mix together can of chicken, package of powdered ranch, and Mayo. Spread on crackers!
• You can change the amount of mayo you use depending on if you like it creamier or not. If you like it a little less salty tasting, just add less ranch, you can always add more if you like!

Steps:

• Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere., Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°.