For all of you chicken lovers, this recipe is for you! It's my spin on oven-baked ranch chicken. Enjoy, my lovelies!
(Since I usually "eyeball" my ingredients and don't measure, I've included a rough estimate for everything I used!)
4 Boneless, skinless chicken breasts (thawed or frozen; mine was frozen, just cook it longer!)
1tsp Crushed red pepper flakes
1tsp Tony Chachere's Origional Creole Seasoning (green container)
1Tbsp Chili Powder
1 tsp Black Peppercorn
1 tsp Sea Salt (Optional; most Ranch seasoning packets have a bit of sodium in them already)
1 tsp Fresh Dill
1 tsp Fresh Basil
1tsp minced Garlic
2 large eggs
3Tbsp melted butter
Japanese style Panko bread crumbs
1/4 cup Parmesan
1/4 cup Shredded Mozzarella
1 packet of Ranch dressing mix
*Preheat oven to 450*
-Lightly mist a glass baking dish with Pam or EVOO spray-
In a bowl, mix together eggs, butter, Dill, Basil, garlic, and all other herbs and spices
In another bowl, mix together Panko bread crumbs, Mozzarella, Parmesan, and Ranch seasoning,
- Dip chicken into first bowl of mixed liquids and dredge. Let chicken sit for about two minutes and then repeat by flipping to coat the other side. Once you've dredged your chicken, dip into breadcrumb mixture and allow to sit for a minute before you flip sides and repeat. When you've achieved a nice breadcrumb coating, place chicken into baking dish.
-Place chicken in 450 degree oven for 30 minutes (thawed chicken) or 50-65 minutes for (frozen). Once chicken is cooked all the way through, set to a low broil for 1-2 minutes to make coating golden brown.
*Lydia's tip: If you have thawed chicken and want to make sure that it coats more easily, place chicken on a cutting board and beat the daylights out of it with a meat mallet! Not only will your chicken hold a coating more evenly, it's also a great way to deal with a stressful day! ;)