Crispy Ranch "Fried" Chicken
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Crispy Ranch Chicken
Fried chicken and ranch dressing are usually on the “do not eat” list when you’re dieting. Everyday Food editor Sarah Carey shows you how to incorporate these great flavors into one easy (and healthy!) dish.
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
Ingredients
- 1 cup Panko (Japanese-style breadcrumbs)
- 4 teaspoons vegetable oil
- Coarse salt and pepper
- 1/2 cup low-fat plain Greek yogurt
- 1 teaspoon roughly chopped fresh thyme leaves
- 1 clove garlic, minced
- Cayenne pepper
- 2 boneless, skinless chicken breasts (1 pound)
- Salad greens, for serving
Directions
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Preheat oven to 500 degrees. On a rimmed baking sheet, stir together panko and oil. Spread in an even layer, and bake until golden, about 3 minutes. Transfer to a plate, wipe sheet, and fit with a wire rack.
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On a separate plate, combine yogurt, thyme, garlic, pinch of cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with yogurt mixture then coat with breadcrumbs, pressing lightly to adhere. Shake off excess and place on rack. Bake until chicken is cooked through, 17 to 20 minutes, flipping halfway through. Let cool 5 minutes. Slice and serve over salad greens.
This is without a doubt, the BEST oven fried chicken recipe you will ever try, and I've tried too many to count. I thought 500 degrees was going to be too high, but honestly...this came out so moist and juicy, my husband reports this is newest favorite chicken dish. Bravo Sarah!
So easy and so yummy. My hubby was a doubter, but has already requested it for dinner, again. This is a winner.
Made this today. Used large boneless breasts. Took a few extra minutes maybe 5 to 10 until 160 but juiciest chicken I have ever made. Everyone ate. No complaints. Will make again.
It was not enough time. I will cut them thin next time...since my son raved about them I will give it a second chance. I might add more garlic and spices to boost the over all flavor. Glad your worked out, I love the recipes from here and use a ton of them.
I made this recipe yesterday, but I sliced my chicken breasts into thin pieces and covered each one of them with the yogurt mixture and crumbs. It was yummy and crispy. I just thought a whole chicken breast would be way too dry for my liking. Glad I did that. Also, I cooked these thin chicken cutlets for 20 minutes and they were cooked perfectly, so I don't see how twenty minutes would be enough for a big chicken breast.
Okay I have made several of these recipes from Sara Cary with great success. This was not one of them. I followed the recipe exactly and yet it took twice as long to cook-well over 40 minutes- and it tasted rather bland. Now to be fair, my 21 year old son loved this dish. Would I make it again? May for my son, but not just for my hubby and myself.
Looks good. I want to pin it to my board on pinterest.