Breaded Parmesan Ranch Chicken

Very simple and tasty but to make sure it was crispy I covered a cooling rack with foil, put it in a rimmed baking tray, and poked 20 some holes in the foil so any excess liquid drains through

I cooked this recipe today and I read the reviews of the chicken being soggy on the bottom so I decided to try cooking it on a rack. After cooking for 30 minutes, the top was ok but yet the bottom was a little soggy. I am thinking that maybe within half the time of baking, the chicken should be turned over. I did enjoy the flavor and the meat was juicy. I sprinkled a little cayenne pepper on the chicken before placing it in the oven to give it a little kick. I served this dish with some chicken flavored rice and we use the leftover ranch dressing as a dip for the chicken.

This is also good if you use crushed Ritz crackers. I like to use a homemade dry ranch dressing mix instead of pre-packaged so that I can control the salt. I like to serve this with alfredo pasta.
GENIUS! This was delish and super easy to make! Only change I made to the recipe was using actual parmesan cheese rather than the grated stuff. The grated cheese comes packed with sodium which leaves the final product too salty for me. I changed it up and used real parmesan cheese and about 2 cups of corn flakes (prior to crushing). This made for a more crispy chicken, which is what I prefer. Thanks for the recipe!!

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This is a delicious dish! I didn’t have corn flakes, so I used crushed ritz crackers. That was the only change I made. I love this! Oh, and I used freshly grated parmesan cheese.

Ingredients:

3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
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