Ranch-Style Thighs Recipe

5 11 12
Publisher Photo

Ranch-Style Thighs Recipe

Read Reviews
5 11 12
Publisher Photo
My family prefers oven-fried chicken to the deep-fried variety. Creamy ranch dressing makes this wonderfully crunchy chicken tender and juicy.
MAKES:
3-4 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 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

Directions

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.
Originally published as Ranch-Style Thighs in Country Chicken Cookbook 1995, p36

Nutritional Facts

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

  • 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.
Originally published as Ranch-Style Thighs in Country Chicken Cookbook 1995, p36

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Reviews forRanch-Style Thighs

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MY REVIEW
Loiscooks User ID: 3656565 269378
Reviewed Jul. 12, 2017

"Good recipe. I will make these again."

MY REVIEW
ekarmst User ID: 6774167 259551
Reviewed 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."

MY REVIEW
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."

MY REVIEW
[email protected] 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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

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