My family prefers oven-fried chicken to the deep-fried variety. Creamy ranch dressing makes this wonderfully crunchy chicken tender and juicy.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

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  • Combine bread crumbs, Parmesan cheese, yellow cornmeal, and Italian seasoning in a shallow dish. Pour ranch dressing in a separate shallow bowl.

  • Dip chicken thighs and chicken breasts in ranch dressing to coat; press into the bread crumb mixture to coat both sides. Arrange chicken pieces in the prepared baking dish.

  • Cook chicken until no longer pink in the center and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

317 calories; 19.1 g total fat; 76 mg cholesterol; 369 mg sodium. 9.9 g carbohydrates; 24.3 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2013
I marinated this all day in ranch dressing and think that made a big difference in the moistness and flavor of the chicken compared to other reviews. I didn't have cornmeal so after marinating I scooped up the chicken with a lot of the sauce still on it and just rolled it in italian flavored breadcrumbs with parmesan per the recipe. I made this for my Dad (I don't eat meat) and he loved it. The baking time was great too. Crunchy on the outside fairly juicy on the inside (might check it a few minutes earlier next time though) and he said it had a wonderful flavor. Plus how easy can you get! Pour on dressing let sit roll in bread crumbs bake. No brainer. My photo doesn't do it justice. This was a good one and definitely a keeper. Thanks very much Bearandy!! Read More
(23)

Most helpful critical review

Rating: 3 stars
05/24/2013
It was just average. I marinated the chicken in the ranch dressing for 6 hrs. I couldn't taste it at all. The chicken thighs were very moist with a nice crispness. Read More
(2)
57 Ratings
  • 5 star values: 38
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/16/2013
I marinated this all day in ranch dressing and think that made a big difference in the moistness and flavor of the chicken compared to other reviews. I didn't have cornmeal so after marinating I scooped up the chicken with a lot of the sauce still on it and just rolled it in italian flavored breadcrumbs with parmesan per the recipe. I made this for my Dad (I don't eat meat) and he loved it. The baking time was great too. Crunchy on the outside fairly juicy on the inside (might check it a few minutes earlier next time though) and he said it had a wonderful flavor. Plus how easy can you get! Pour on dressing let sit roll in bread crumbs bake. No brainer. My photo doesn't do it justice. This was a good one and definitely a keeper. Thanks very much Bearandy!! Read More
(23)
Rating: 5 stars
03/16/2013
I marinated this all day in ranch dressing and think that made a big difference in the moistness and flavor of the chicken compared to other reviews. I didn't have cornmeal so after marinating I scooped up the chicken with a lot of the sauce still on it and just rolled it in italian flavored breadcrumbs with parmesan per the recipe. I made this for my Dad (I don't eat meat) and he loved it. The baking time was great too. Crunchy on the outside fairly juicy on the inside (might check it a few minutes earlier next time though) and he said it had a wonderful flavor. Plus how easy can you get! Pour on dressing let sit roll in bread crumbs bake. No brainer. My photo doesn't do it justice. This was a good one and definitely a keeper. Thanks very much Bearandy!! Read More
(23)
Rating: 4 stars
03/10/2013
I followed the recipe pretty closely only adding more seasonings like Accent and Creole for a light kick. next time I think Im going to try marinading the chicken in the ranch for a few hours then baking. But it was easy fairly fast and the hubby and I enjoyed it:) Read More
(12)
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Rating: 5 stars
11/09/2016
11.06.16 I had four chicken thighs thawed looking for a new recipe. This recipe fit that bill nicely. I made as written but did bake on a cooling rack placed on top of the cookie sheet. I wanted the bottom of the chicken to be crunchy. It worked perfectly. This chicken was very moist with a nice outer crunch. Served it with a tossed salad and fried potatoes with green peppers onions and jalapeños. Read More
(7)
Rating: 5 stars
09/23/2013
I've made this chicken twice now and my husband loooves it. He says it is better than "wedding chicken". You definitely have to use chicken thighs they make it really moist. I plan on making this whenever I have family visit:) Read More
(6)
Rating: 4 stars
03/10/2013
This was a pretty good recipe. It was absolutely delicious with the chicken breasts but not so much with the thighs for some reason. If you are using flavored bread crumbs I would eliminate the Italian seasoning. It makes the spices over powering. Read More
(5)
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Rating: 5 stars
09/11/2014
What a easy and great tasting recipe! My 5 year old makes eating dinner a fight every night but last night when I made this I only had to fight for him to take the first bit after that he ate ALL of it...ane then asked for more!!!!!! Thanks so much for this recipe!:) Read More
(4)
Rating: 5 stars
02/12/2014
YUM and DOUBLE yum and so easy to make. Read More
(3)
Rating: 5 stars
06/04/2016
I was asked to make this again! It was really good. The only thing I did different was I only used breasts and I added an egg to the ranch dressing just because I felt it would help the breading. Read More
(3)
Rating: 3 stars
05/24/2013
It was just average. I marinated the chicken in the ranch dressing for 6 hrs. I couldn't taste it at all. The chicken thighs were very moist with a nice crispness. Read More
(2)