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Buttermilk Ranch Chicken Bake

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Do you often ponder what to cook for dinner that is quick, easy and taste great. Did you know that chicken is the go-to ingredient of weekday meals, as its easy to prepare, cooks fairly quick, and can either be very bland or take on many flavor profiles. Cooking chicken can be a newbies biggest nightmare or best friend, it all depends on the preparation. Your chicken will either be very moist and juicy or as dry as the Mojave desert, and flavorless.

If you look very close you can see the clear juices on this slice of chicken.

If you look very close you can see the clear juices on this slice of chicken.

 

As much as I prefer cooking from scratch, I also believe in simplicity especially for the working family. Working a forty hour a week job, plus kids and holding down the fort doesn’t always leave time for “cooking from scratch”. With so much controversy surrounding GMO’s and processed foods the last thing I want to do is whip up a quick dinner using ingredients that are flavorless, and processed with who knows what?

Have you ever seen a breading stick to a piece of chicken as if it were fried?

Have you ever seen a breading stick to a piece of chicken as if it were fried?

 

What to do?

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For the newbie home cook this dish may seem challenging, but don’t panic.  This recipe is so easy that you will be able to execute a weeknight dinner in about 30-45 minutes, using fresh ingredients, except for one. A dinner with lots of flavor that pairs well with a side dish of steamed veggies, a whole wheat pasta dressed with just olive oil, chopped sun-dried tomatoes, sprinkle of Parmesan cheese and a fresh squeeze of lemon juice. How about couscous or quinoa, brown rice or garden salad. Point is with this dish you won’t have to over think what to do for a side dish. as this pairs very well and a great go to dish during the chilly colder months a head.

The majority of ingredients for this dish are basic staple items you should already have in your pantry, and making bread crumbs is as easy as toasting a slice or two of your favorite bread, and then either grating it with a micro-plane or break up with your hands or food processor.

 

Ingredients:

 

6-8 boneless, skin less chicken breast, thighs, or quarter pieces trimmed of skin and/or excess fat

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1/2 cup buttermilk
1 cup ranch dressing; I use “Hidden Valley Ranch” that I make from a powder mix, mayonnaise and buttermilk.

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3./4 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup cornmeal
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper; optional

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Directions;

 

Preheat oven to 425 degrees
Using a medium bowl and wire whisk mix together buttermilk and ranch dressing and set aside.
Trim chicken of all excess skin and/or fat and place in bowl of dressing mix.
Using another medium bowl mix all dry ingredients
Toast 2 slices of bread and then grate or grind it to a fine texture and add to bowl of cry ingredients.

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Taking one piece of chicken at a time from wet mixture and place into bowl of dry ingredients.

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Using your hand or tongs make sure all sides are evenly coated and place on greased baking stone or greased foil lined sheet tray.

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(See chart below)

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Place tray on center rack in oven and bake for 15 minutes 

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Than turn tray around, using tongs flip each piece of chicken over and bake another 15 minutes, or until internal temperature of chicken reads according to cut of poultry.

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(see chart below)

Category                       Food Temperature (°F)         Rest Time 

 

Turkey, Chicken                              165                               None

Chicken & Turkey, whole             165                               None

Poultry breasts, roasts                 165                              None

Poultry thighs, legs, wings          165                               None

Remove from oven and allow to rest for five minutes and then serve.

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The buttermilk and ranch dressing acted as a binder for the breading even after i sliced it!

The buttermilk and ranch dressing acts as binder for the breading even after i sliced it!

 

 

 

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

5 responses »

  1. These look scrumptious. Yum, yum! (Pinning!)

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  2. I needed to copy down a few different chicken recipes and this one would be tasty and easy for me to do in a smaller number of pieces. I will save this for another time, since I copied your spicy recipe earlier! smiles, Robin

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    Reply
    • Hey Robin, if you scroll to the bottom of the post where the share “Icons” are is a button to email or print recipe, and theres always copy/paste option…. 🙂

      This is a good recipe, very easy!
      Let me know how it turns out for you!
      Clarissa

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      Reply

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