- 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
- 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.
- 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.
Reviews forRanch-Style Thighs
"We both liked this recipe. Like another comment I read I didn't have cornmeal on hand so I didn't use it, it's good without it. Just two of us so I cut the ingredients in half, worked out fine. I baked them at 350?degrees for forty minutes and they were cooked through. A keeper for sure, will make again."
"Good recipe. I will make these again."
"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."