Ranch-Style Thighs Recipe
- 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
- 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.
3 each: 478 calories, 31g fat (7g saturated fat), 116mg cholesterol, 549mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 33g protein.
Reviews for Ranch-Style Thighs
"These were great. I used six, big, bone in, skin on, thighs (about 3 lbs.) and had to double the breading recipe, The chicken turned out so great my picky son took one piece for lunch the next day. I brined the previously frozen thighs, added some poultry seasoning to the breading, and baked at 350 for one hour (because the thighs were bone in and huge) , but no other changes. Recommended recipe. Serve them with oven roasted string beans for a super meal. I only wish I had made gravy out of the schmaltz."
"Moist and delicious. I used 4 thighs, just above 2lb total. Wouldn't change a thing."
"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."
"Yummy!!! We used boneless thighs and they came out so tender with a crispy coating. Will make this again."
"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."
"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."
"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."
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.