Total TimePrep: 10 min. Bake: 45 min.
- 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.
Nutrition Facts3 each: 478 calories, 31g fat (7g saturated fat), 116mg cholesterol, 549mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 33g protein.
Aug 7, 2019
These were excellent. Juicy, delicious, and easy! I used skin-on thighs because my husband loves the skin, so my coating probably didn't get as crispy as it would have with skinless. But other than that, I followed the recipe exactly, and he declared them a winner! Will definitely make these again and share the recipe!
Sep 27, 2018
Such a great recipe! I've made it with blue cheese dressing as well as a combination of blue cheese and ranch. It's always good!
Mar 6, 2018
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.
Jul 12, 2017
Good recipe. I will make these again.
Jan 12, 2017
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.
May 2, 2016
Moist and delicious. I used 4 thighs, just above 2lb total. Wouldn't change a thing.
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.
Feb 22, 2014
Yummy!!! We used boneless thighs and they came out so tender with a crispy coating. Will make this again.
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.
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.