Time 40m Number Of Ingredients 9 Steps:
Preheat oven to 500 degrees. On a rimmed baking sheet, stir together panko and oil. Spread in an even layer, and bake until golden, about 3 minutes. Transfer to a plate, wipe sheet, and fit with a wire rack. On a separate plate, combine yogurt, thyme, garlic, pinch of cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with yogurt mixture then coat with breadcrumbs, pressing lightly to adhere. Shake off excess and place on rack. Bake until chicken is cooked through, 17 to 20 minutes, flipping halfway through. Let cool 5 minutes. Slice and serve over salad greens.
Time 30m Yield 12 servings. Number Of Ingredients 7 Steps:
In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.
Yield 4 servings Number Of Ingredients 6 Steps:
Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour. Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt and pepper. Roll each piece of chicken in the seasoned flour. In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear.
Yield 8 Number Of Ingredients 6 Steps:
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
More about “crispy ranch fried chicken recipes”
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes. Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees F (200 degrees C). Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken. Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray. Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.
