RANCH CHICKEN
Your favorite chicken pieces braised in ranch-style salad dressing and water. Serve with rice, if desired.
Provided by Judi Raimo
Categories Meat and Poultry Recipes Chicken
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until tender.
- Add chicken and brown with onions, stirring so as not to burn. Add dressing and water; reduce heat to low and cook over low heat for about 1 hour, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 5.2 g, Cholesterol 102.5 mg, Fat 55.4 g, Fiber 0.6 g, Protein 22.5 g, SaturatedFat 10.6 g, Sodium 655.8 mg, Sugar 3.5 g
SUPER TENDER RANCH CHICKEN
After discovering the secret to feeding my flock with less, I also discovered that we had some ranch dressing that wasn't our favorite. Rather than throw it out, I put together this quick recipe and we loved it. Now, I make it often. If you have other quick-cooking side dishes to pair with this, you will have dinner on the table in less than 30 minutes.
Provided by Caryn Dalton
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put ranch dressing into medium sized bowl.
- Put bread crumbs with herbs and wheat germ (optional but adds a fantastic buttery-nutty crunch) added into another bowl next to the ranch dressing bowl.
- Pound chicken breasts into 1/4" thickness with cooking mallot. See my recipe for Mysterious Multiplying Chicken for directions on how to do this if you don't know how.
- Cut chicken breasts into strips over the bowl of ranch dressing so that strips fall into bowl. Stir with fingers to coat chicken pieces well.
- Wash hands, then pour enough of your favorite cooking oil (I use cold-pressed virgin olive oil for it's health benefits) into the bottom of a heavy skillet just to coat. Heat pan on med-high heat just until oil begins to smoke then turn heat to medium. You can use non-stick spray, but chicken doesn't get that pretty golden color and tends to get blacken as well. If you can handle two pans at the same time, you may want to consider that because two chicken breasts will fill two skillets worth.
- Take each chicken piece and dip into the bread crumbs and carefully lay each piece in the pan leaving only enough room between pieces to turn pieces with tongs. Cook approximately 3-4 minutes each side OR until golden brown each side (CHECK AFTER 2 MINUTES YOUR STOVE MAY COOK HOTTER THAN MINE). Cut into one piece to make sure it is done before removing pieces from skillet.
- Enjoy your juicy tender chicken.
Nutrition Facts : Calories 379.2, Fat 23.7, SaturatedFat 4.6, Cholesterol 54.5, Sodium 530.4, Carbohydrate 20.8, Fiber 1.3, Sugar 2.8, Protein 19.1
CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE
Steps:
- Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes.
- When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours.
- Make the seasoned flour: Combine the ingredients in a medium bowl and mix well.
- Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside.
- Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside.
- Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading.
- Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce.
- In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.
RANCH CHICKEN TENDERS
Chicken seasoned with dry ranch mix, then breaded and baked, makes for some tasty tenders! For a more intense ranch flavor, serve with additional ranch dressing for dipping.
Provided by Melissa Conger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place butter in 9x13-inch baking dish and let melt in the preheating oven.
- Slice chicken breast against the grain into thin strips.
- Place ranch dressing mix in a small bowl. Whisk egg and milk together in a second bowl. Place bread crumbs in a third bowl.
- Dredge each chicken strip in ranch dressing mix, then coat in egg mixture and cover with bread crumbs; arrange in the prepared baking dish.
- Bake in the preheated oven for 15 minutes. Gently turn chicken pieces over and bake until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 15 minutes longer.
- Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 36.7 g, Cholesterol 188.7 mg, Fat 19 g, Fiber 1.8 g, Protein 32.5 g, SaturatedFat 9.4 g, Sodium 1372.4 mg, Sugar 3.1 g
RANCH CHICKEN TENDERS
Family favorite Ranch flavors will delight everyone.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In small bowl, mix 1/3 cup ranch dressing and the basil. In large resealable food-storage plastic bag, place bread crumbs. Dip chicken into ranch dressing mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional ranch dressing.
Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g
TANGY TENDER CHICKEN (CROCK POT)
Make and share this Tangy Tender Chicken (Crock Pot) recipe from Food.com.
Provided by Kree6528
Categories Chicken Breast
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In slow cooker, layer carrots, green pepper, and onion. Top with chicken.
- Drain pineapple, reserving juice. Place pineapple over chicken.
- Add brown sugar, soy sauce, bouillon, salt, pepper, ginger, and garlic powder to pineapple juice; pour over pineapple.
- Cover and cook on LOW for 8 hours.
- Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened.
- Serve over rice.
Nutrition Facts : Calories 290.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.5, Sodium 628.6, Carbohydrate 40, Fiber 2.9, Sugar 30.5, Protein 29
PAN-SEARED RANCH CHICKEN
In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
- Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
- If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
RANCH CHICKEN
These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside. The seasoned crumbs add extra flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Dip chicken into dressing, then coat with bread crumbs.
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 305, Carbohydrate 8 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg
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