Baked Ranch Chicken Thighs
Ingredients:
2.5 lbs Boneless, skinless chicken thighs
1/2 cup Ranch Seasoning Mix (see notes)
1 cup Panko bread crumbs
3 eggs
Flour
8 tablespoons (1 stick) melted butter
1/2 cup Ranch Seasoning Mix (see notes)
1 cup Panko bread crumbs
3 eggs
Flour
8 tablespoons (1 stick) melted butter
Directions:
Preheat oven to 350°(F)
Place panko and ranch seasoning mix in a gallon ziploc, and shake to combine.
Wash and trim excess fat from chicken. Pat dry.
Dredge chicken in flour, then eggs. Drop into ziploc and tumble to coat chicken evenly.
Drizzle butter over chicken in 9x13 baking pan, coating as thoroughly as possible.
Bake for 55-60 minutes, or until chicken reaches an internal temperature of at least 165°F.
Place panko and ranch seasoning mix in a gallon ziploc, and shake to combine.
Wash and trim excess fat from chicken. Pat dry.
Dredge chicken in flour, then eggs. Drop into ziploc and tumble to coat chicken evenly.
Drizzle butter over chicken in 9x13 baking pan, coating as thoroughly as possible.
Bake for 55-60 minutes, or until chicken reaches an internal temperature of at least 165°F.
Notes:
If you have issues with lactose tolerance, omit the buttermilk powder from the Ranch Seasoning Mix and just use the herbs and spices in the panko crumbs. Still awesome.