The good ole, standby, oven baked Ranch Chicken that everybody loves, updated with the use of mayo, panko and crushed saltines.
Crispy Panko Coated Ranch Chicken
I am so glad that panko bread crumbs have become more commonplace and readily available over the past couple of years, because they add a special crispness to foods. Panko bread crumbs are jagged edged and flaky, so that they remain crisp whether they are used in frying or baking, plus they make a great topping too.
This recipe is the good old, standby, Oven Baked Ranch Chicken that most everybody has tried at one time or another, but with my own little twists of course, including a brushing of mayo and the use of panko bread crumbs and crushed saltines. Crushing crackers is just one of the many reasons I love my Ninja!
In a shallow pan, mix together the panko crumbs, cracker crumbs and ranch seasoning mix.
Lightly season chicken with Cajun seasoning and brush pieces with the mayonnaise.
Dredge them in the panko mixture and place on the prepared pan.
Drizzle with the melted butter.
Bake at 375 degrees F for about 40 to 45 minutes for large boneless, skinless breasts, or about 50 minutes for bone-in, or until juices run clear and chicken reads 160 degrees F on an instant read thermometer, when measured in the thickest part of the breast. Pass quickly under the broiler to brown further, if desired.
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| Passed briefly under the broiler for a quick finish. |
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