Crumb-Coated Ranch Chicken Recipe
Crumb-Coated Ranch Chicken Recipe photo by Taste of Home

Crumb-Coated Ranch Chicken Recipe

Publisher Photo
How do you get so much flavor out of a five-ingredient-or-fewer recipe? Ranch dressing is the key! Enjoy this simple dish on busy weeknights or with company for special occasions.—LaDonna Reed of Ponca City, Oklahoma
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 2/3 cup ranch salad dressing
  • 2 cups coarsely crushed cornflakes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (6 ounces each)

Nutritional Facts

1 chicken breast half equals 495 calories, 20 g fat (4 g saturated fat), 99 mg cholesterol, 642 mg sodium, 41 g carbohydrate, trace fiber, 37 g protein.

Directions

  1. Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere.
  2. Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°. Yield: 4 servings.
Originally published as Crumb-Coated Ranch Chicken in Simple & Delicious May/June 2008, p48

Nutritional Facts

1 chicken breast half equals 495 calories, 20 g fat (4 g saturated fat), 99 mg cholesterol, 642 mg sodium, 41 g carbohydrate, trace fiber, 37 g protein.

Reviews for Crumb-Coated Ranch Chicken

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 2, 2014

"Winner! Everyone liked it! Kids even asked for seconds!"

MY REVIEW
Reviewed Sep. 20, 2014

"This is a good basic recipe. I can see lots of possibilities. We enjoyed it very much. Next time, I may add Parmesan cheese. I recommend this recipe as a Field Editor for Taste of Home"

MY REVIEW
Reviewed Sep. 18, 2014

"Wonderful dish, we really enjoyed it! The ranch added rich flavor, and made the chicken juicy and moist too. I didn't have corn flakes on hand so I used crushed black-pepper flavored kettle-cooked potato chips instead. This added some extra crispiness and kick!"

MY REVIEW
Reviewed Sep. 16, 2014

"This recipe was easy & delicious. The whole family enjoyed eating it. I made it in smaller chunks rather than the whole piece, easy eating for a toddler. Might try adding shredded parmesan next time around."

MY REVIEW
Reviewed Aug. 27, 2014

"My kids LOVE chicken prepared this way. I also bake at a lower temp to prevent it drying out. I use Italian seasoning to flavor things from soup to sauces."

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