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Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

October 12, 2010

Crispy Panko-Coated Ranch Chicken















Panko bread crumbs are pretty awesome. They add a crunchiness and crispiness that is hard to come by with baked foods. If you aren't familiar with Panko, it is a Japanese bread crumb. It can be used for coating all sorts of meats and veggies, as well as casseroles and appetizers that need a crunchy topping.

Besides panko, we have always been a ranch-loving pair. At one point, PJ was known for putting ranch on everything! His family would tease him, prompting every food comment with "Are you going to put ranch on that?" Even when it was something outrageous like ice cream or cookies. Really though, he used to put it on nearly everything. And obviously salads. Now, however, his love of ranch has died down and now I would say it is just a like. He prefers it to blue cheese, but his salads now consist of Italian dressing, and he no longer smothers sandwiches (and everything else for that matter!) in ranch. Maybe we are getting a little healthier? Possibly growing to be a health-conscious duo? Hmm.... I probably wouldn't take it that far. But yes, ranch has been less of a staple in our household recently. But that doesn't mean we dislike it and won't ever use it. We will save the ranch for recipes that actually call for it as an ingredient and not just something we (didn't need to) add in.

I borrowed this recipe from Deep South Dish and modified it to fit just the two of us. Boy, she sure does supply tons of delish southern recipes! Check her out :) I do all the time!


*Note to self: STOP, PLEASE STOP,  photographing food on yellow plates. Better yet, just get rid of the yellow plates all together! Yuck!


First I measured out 1/3 cup panko bread crumbs... or at least I tried to! As you can see, some got away from me and spilled on the kitchen counter. Those little crumbs didn't want to be cooked! Apparently they think they have a better life on the shelf in my pantry. After cleaning off the counter, I measured a full 1/3 cup of panko.

Put the panko bread crumbs on a plate along with 1/2 a packet of ranch dressing and seasoning mix.

Then mix the panko bread crumbs and ranch mix together. Next time I will use the whole packet of ranch, because this time there wasn't enough ranch flavor. Maybe more would do the trick?

Next, spread 1/12 cup of mayonnaise onto the chicken breasts, on both sides. (I know, I know, how the heck are you supposed to measure that? very carefully... I suggest).  I just cut the original recipe in thirds, so instead of 1/4 cup I used 1/12 cup mayo. Or, you don't even really need to measure it if you don't want to. You can just spoon some onto the chicken breasts, spread, and add more mayo when needed. Don't make it harder than it needs to be! This is supposed to be simple!


Once chicken breasts are brushed with mayo on all sides, dredge them in the panko and ranch mixture. Press them down into the panko bread crumbs and evenly coat all sides.














Preheat the oven to 375° and coat a baking sheet with vegetable oil. Or you can spray the baking sheet with non-stick cooking spray, but I didn't have any at the time. I know, that's like a cooking criminal offense! I have some now, I swear! Place the chicken on the pan and bake until juices run clear, possibly 45 minutes. Really I would check on it after 30 minutes and just put it back in if needed.

















Crispy Panko-Coated Ranch Chicken
adapted from Deep South Dish
  • 1/3 cup panko bread crumbs
  • 1/2 packet of ranch dressing & seasoning mix (or 1 tablespoon)
  • 2 boneless skinless chicken breasts
  • 1/12 cup of mayonnaise (or enough to spread on chickens)
Preheat oven to 375°. Spread vegetable oil on a baking sheet, or spray with non-stick cooking spray.

On a plate or shallow dish, mix together the panko crumbs and ranch seasoning mix. Brush the chicken breasts with mayo on all sides. Then dredge them in the panko mixture. Place them on the prepared pan and bake at 375° for 30 minutes, and possibly another 15 minutes or so if needed (until juices run clear).

*Note: Use more ranch seasoning mix if desired. As mine did not have much of a ranch flavor. 


I am linking this recipe to Foodie Fridays.


To be honest, I wasn't blown away by the recipe. I wanted more of a ranch flavor. I do love the panko addition, but just wish there was more flavor. I am not too sure how to make that happen either. Maybe more ranch mix, but would that really do the trick? Maybe the addition of mushrooms or onions? But then would I even taste the ranch... would the additions take the center stage? I am not sure, but I will keep trying to perfect this recipe to our likings. It is definitely a good simple, basic "fried" but baked chicken. It just isn't screaming FLAVOR! But definitely worth trying, especially if you are going to try to make it your own!

What suggestions do you guys have to make this recipe pop more? 



Crispy Panko-Coated Ranch Chicken on Foodista

3 comments:

Cassie said...

This sounds delicious! I made something similar to this recently, only it was coated with ranch dressing before breading...It gave it an AWESOME ranch flavor! I used regular breadcrumbs, but I bet this is delicious with panko!

Thanks for checking out my site...You have some great stuff here; I'll definitely be back!

Julie said...

I love panko crumbs! Maybe use more ranch in the crumb mixture, then mix some in with the mayo? I have a wings recipe that uses ranch in three parts and you can really taste it!

Heather said...

I've made a similar recipe that uses ranch dressing instead of mayo and no seasoning packet. The ranch flavor really popped. Yummy!