Ranch-Style Thighs Recipe

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My family prefers oven-fried chicken to the deep-fried variety. Creamy ranch dressing makes this wonderfully crunchy chicken tender and juicy.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:3-4 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 3-4 servings


  • 1/2 cup dry bread crumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon Italian seasoning
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 1/2 cup ranch salad dressing

Nutritional Facts

3 each: 478 calories, 31g fat (7g saturated fat), 116mg cholesterol, 549mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 33g protein


  1. In a shallow bowl or large resealable plastic bag, combine crumbs, Parmesan cheese, cornmeal and Italian seasoning. Dip chicken in salad dressing, then coat with crumb mixture.
  2. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear. Yield: 3-4 servings.
Originally published as Ranch-Style Thighs in Country Chicken Cookbook 1995, p36

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed May. 2, 2016

"Moist and delicious. I used 4 thighs, just above 2lb total. Wouldn't change a thing."

Reviewed Oct. 5, 2015

"I used boneless skinless chicken thighs that were some of the best I have ever had. I used italian flavored bred crumbs with the corn meal . The next day cold the thighs were still moist and flavorful. Ii will definitely keep this recipe."

Reviewed Feb. 22, 2014

"Yummy!!! We used boneless thighs and they came out so tender with a crispy coating. Will make this again."

Reviewed Oct. 29, 2012

"Very good & easy. We enjoyed this recipe. I doubled it so we would have leftovers. Also used boneless thighs as that's what I had on hand."

Reviewed Jul. 11, 2012

"This recipe is a winner! Excellent flavor and melt-in-your-mouth juicy chicken! My oven-baked chicken always seems to come out dry, but not with this recipe. And I love that I don't have to eat the skin to get most of the flavor."

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