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Nutrition Facts
Serving Size 1 (258g) Recipe makes 3 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning
Calories 719
Calories from Fat 476		(66%)
Amount Per Serving		%DV
	Total Fat 53.0g	81%
	Saturated Fat 13.1g	65%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.4g
Cholesterol 176mg		58%
Sodium 786mg		32%
Potassium 440mg		12%
Total Carbohydrate 19.0g		6%
	Dietary Fiber 1.3g	5%
	Sugars 2.8g
Protein 39.0g		78%
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Ranch Chicken Thighs

Recipe #42603 | 1 hour | 15 min prep | add private note

⁽¹⁵⁵⁾ RATE IT NOW Print Recipe

By: KeyWee
Oct 7, 2002

Needed a quick & easy weeknight meal. This is adapted from an old Taste of Home magazine. The chicken is tasty & juicy, with a nice crunchy crust. You won't miss the skin!

SERVES 3 (change servings and units)

Ingredients

1/2 cup dry breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons yellow cornmeal
1/2 teaspoon italian seasoning
6 chicken thighs (skin removed)
1/2 cup bottled ranch salad dressing

Directions

1
In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, and Italian seasoning.
2
Dip chicken into salad dressing, then coat with crumb mixture.
3
Place chicken in a greased 13x9 baking dish.
4
Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
Preparation > Time to Make > < 60 mins
Preparation > Simple

Featured Reviews for This Recipe

From: MailbagMary

On Oct 25, 2009

This was so good, and so easy! The only thing that I did different was use panko crumbs. The meat was moist on the inside, and very crispy on the outside. I used boneless skinless thighs. This is going to go into my 'make often' file! Thank you for posting!

0 people found this review helpful

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From: dunebuggy8

On Oct 3, 2009

I guess that I was expecting stellar due to the reviews but it was nothing super special. Edible but won't be part of our regular rotation.

0 people found this review helpful

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From: Toadflax

On Aug 22, 2005

This was very good. I doubled the recipe and cooked it on a cookie sheet lined with parchment paper. I did not turn them; they got nice and brown (on the bottom too) and did not stick. Easy clean up.

16 people found this review helpful

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From: ratherbeswimmin'

On May 14, 2003

Kelly, this is a great way to cook chicken thighs. I used boneless, skinless thighs. The coating was crunchy and adhered well. The chicken meat was very moist and tender. Kudos for the idea of dipping in ranch dressing. It adds a lot to the flavor and moistness. More than satisfied my family of six. Thanks!!

13 people found this review helpful

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