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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 3 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning |
||
| Calories 719 | ||
| Calories from Fat 476 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.0g | 81% | |
| Saturated Fat 13.1g | 65% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 6.9g | ||
| Trans Fat 0.4g | ||
| Cholesterol 176mg | 58% | |
| Sodium 786mg | 32% | |
| Potassium 440mg | 12% | |
| Total Carbohydrate 19.0g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.8g | ||
| Protein 39.0g | 78% | |
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Ranch Chicken Thighs
By: KeyWee
Oct 7, 2002
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!
SERVES 3
Ingredients
- 1/2 cup dry breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons yellow cornmeal
- 1/2 teaspoon italian seasoning
- 6 chicken thighs (skin removed)
- 1/2 cup bottled ranch salad dressing
Directions
1
In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, and Italian seasoning.2
Dip chicken into salad dressing, then coat with crumb mixture.3
Place chicken in a greased 13x9 baking dish.4
Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: cookee monster
On Nov 18, 2008
I made this last night for DH because he loves ranch dressing. I dusted the chicken with flour first since I was using a low fat dressing and I was afraid it would be thinner than regular. My chicken wasn't done in 45 minutes. I turned the oven to 400 degrees for another 20 minutes. I don't know if it was because I used a low fat dressing but it tasted sort of sour to us. I would try this again using Italian dressing. While the flavor was disappointing the chicken was very moist and the coating very crunchy. I'm sorry we didn't like it more but I think it was just our personal taste and not the recipe.
From: Luvinmyboys
On Nov 3, 2008
I've made this recipe probably four times now, and realized I had as of yet to compliment it! I tell ya! I'm not a huge chicken fan, but I could eat these morning and night! I do the homemade ranch (which might make a difference, I dunno), and then just cook it as the recipe calls for. Man! One of my very favorites, for simplicity and flavor! Highly recommended!
From: ratherbeswimmin'
On May 14, 2003
Kelly, this is a great way to cook chicken thighs. I used boneless, skinless thighs. The coating was crunchy and adhered well. The chicken meat was very moist and tender. Kudos for the idea of dipping in ranch dressing. It adds a lot to the flavor and moistness. More than satisfied my family of six. Thanks!!
From: Toadflax
On Aug 22, 2005
This was very good. I doubled the recipe and cooked it on a cookie sheet lined with parchment paper. I did not turn them; they got nice and brown (on the bottom too) and did not stick. Easy clean up.
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