Ranch-Style Thighs Recipe

Read Reviews
5 9 10
Publisher Photo
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.

Reviews for Ranch-Style Thighs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
justmbeth User ID: 1196484 247801
Reviewed May. 2, 2016

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

MONADYE93@GMAIL.COM User ID: 4304056 234028
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."

luigimon User ID: 1692040 19284
Reviewed Feb. 22, 2014

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

cyounce User ID: 2118537 19283
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."

saltybeefnstickyrice User ID: 6742123 42359
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."

AmberrBalazs User ID: 6130071 17938
Reviewed Dec. 9, 2011

"Yummm! So easy and delicious. I didn't have any cornmeal so I just used italian seasoned bread crumbs and added some more seasoning to it. My husband loved it! Said it was the best chicken he's had in along time!"

VictoriaElaine User ID: 3422096 17936
Reviewed Jan. 25, 2011

"This was fast and easy to make and the coating was very tasty. I always appreciate recipes that use ingredients that I have on hand."

trioak User ID: 398034 42356
Reviewed Nov. 3, 2010

"Definitely a keeper! These leg pieces came out tender on the inside, crispy and flavorful on the outside. I really appreciate how this recipe uses ingredients I almost always have on hand. Easy to prepare and throw in the oven on a busy day. I put the Parmesan cheese in with the ranch dressing by mistake, but it still came out great -- maybe even a little crispier on the coating. I think you could easily use plain mayonnaise as your dip and add powdered ranch dressing dip to the breading to make this even easier -- or make up some of the breading mix ahead and keep on hand."

staddeo User ID: 2554835 201996
Reviewed Jan. 4, 2010

"I've tried this a few times now, and we love it! In fact, I used a dill ranch dressing the first time, and I preferred that. Very easy, tasty way to prepare chicken thighs!"

Loading Image