Ranch Style Thighs Recipes
RANCH CHICKEN THIGHS
Needed a quick & easy weeknight meal. This is adapted from an old Taste of Home magazine. The chicken is tasty & juicy, with a nice crunchy crust. You won't miss the skin! ETA -- some say this is too bland. The ranch dressing is not enough seasoning. I do add season salt to taste (Nature's Seasonings) to the bread crumb mixture for more flavor. Hopefully as a cook, you will know what to add to suit you and your family's taste.
Provided by KeyWee
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, Italian seasoning, and seasoned salt.
- Dip chicken into salad dressing, then coat with crumb mixture.
- Place chicken in a greased 13x9 baking dish.
- Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.
Nutrition Facts : Calories 357.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 89.2, Sodium 420.7, Carbohydrate 9.9, Fiber 0.7, Sugar 1.1, Protein 19.4
BLACKENED RANCH PAN-FRIED CHICKEN THIGHS
Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side.
- Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 194.5 calories, Carbohydrate 1.9 g, Cholesterol 58.4 mg, Fat 13.1 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 3.3 g, Sodium 336.6 mg
RANCH-STYLE THIGHS
My family prefers oven-fried chicken to the deep-fried variety. Creamy ranch dressing makes this wonderfully crunchy chicken tender and juicy.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3-4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl or large resealable plastic bag, combine crumbs, Parmesan cheese, cornmeal and Italian seasoning. Dip chicken in salad dressing, then coat with crumb mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.
Nutrition Facts : Calories 478 calories, Fat 31g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 549mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
DOUBLE-DIPPED RANCH-BAKED CHICKEN THIGHS
We have all heard of or at least tried chicken coated with ranch salad dressing, and while the dressing adds moisture, it also adds extra calories. By using dried ranch seasoning and chicken thighs you can still get the flavor and moisture!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Mix flour and 2 tablespoons ranch seasoning in a shallow bowl. Beat egg in a second shallow bowl.
- Crush ranch-flavored tortilla chips in a food processor or Vitamix® until they are fine crumbs. Combine crushed tortilla chips, remaining 2 tablespoons dry ranch seasoning, and panko bread crumbs in a third shallow bowl.
- Dip each chicken thigh first in flour mixture, then in egg, and finally in tortilla chip mixture. Place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 483.1 calories, Carbohydrate 41.4 g, Cholesterol 120.5 mg, Fat 23.4 g, Fiber 1.8 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 846.7 mg, Sugar 1.6 g
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