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Monday, April 20, 2009

KTT: Crispy Ranch Chicken - and Ziploc Bags

#3 I really love breaded chicken and pork chops fried in flour, but always dreaded the dipping part...first in the eggs then the crumbs. My bowls never seem to be right to 'coat evenly'. So I started using Ziploc bags...the off brands anyway (I've also used bread bags to cut more costs). If the recipe, like the one below, calls for eggs I'd put the eggs in a gallon sized bag, close it, then smash the bag all up to beat them. Open the bag and put in the raw chicken and shake it all up. In another bag, put the crumbs in (i.e. crushed saltines, Ritz, cornflakes or breadcrumbs) and add the eggy chicken from the last bag. Shake it all up and your chicken is evenly coated! Discard the bags for easy clean-up! Below is a great recipe that I've had floating around for a few years but recently tried (kids loved it). It probably took so long because the cereal got eaten before I got a chance to cook this :-) Enjoy!

Crispy Ranch Chicken
Prep time 10mins
Bake 20-30mins

2 Cups crispy rice chicken
1/2 Cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites beaten
8 skinless, boneless chicken thighs (about 5 oz. each)

You can use individually frozen chicken breast, which means you have to cook longer!

1. Preheat oven to 350F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl. (or bag!!)

2. Place beaten egg whites in a medium bowl. (or bag!!) Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-30 minutes. Serve hot.

I like to dab on a little butter before cooking:


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