Friday, January 13, 2012

Ranch Chicken Thighs

This is a quick and easy recipe.  The chicken is tasty and juicy, with a light crunchy crust.  You won't miss the skin!!


1/2 C. dry breadcrumbs

1/4 C. grated parmesan cheese

2    T. yellow cornmeal

1/2  t. italian  seasoning

6     chicken thighs  (skin removed)

1/2 C. bottled ranch dressing


1.  In a shallow bowl, combine crumbs, parmesan cheese
     cornmeal and italian seasoning.

2.  Dip chicken into salad dressing, then coat with crumb

3.  Place chicken ibn a greased 13"x9" baking dish.    

4.  Bake uncovered at 375 degrees for 45 minutes or until
     juices run clear.

Ranch Chicken Thighs

I used boneless thighs because that's what I had on hand.  

They won't take as long to cook either.  B. doesn't really care

for chicken but he likes this recipe.  On the other hand, I would 

rather have chicken than anything else.

How about you?  Do you prefer chicken, pork or beef?


  1. Ranch dressing gives everything a little zip, doesn't it? Paula has a recipe for pretzel snacks that just calls for the dry ranch dressing powder, some oil and some hot sauce. That's pretty good, too! Have you ever tried this recipe with bottled Italian dressing? I bet that would be good too, and I have some I want to use up. Hugs, Ilene

    1. I haven't tried the bottled Italian dressing but I may next time we have chicken. If you do let me know how you like it.

  2. I tried it last night as I had a bottle open in the refrgerator. We liked it.