This super easy chicken comes out flavorful and juicy every single time. I have been making this about once a week since I first tried the recipe. My picky six-year-old even loves it!
I like to cut the chicken breasts in half like in the picture above. The thinner pieces cook more evenly and provides a better chicken-to-coating ratio.
Baked Crispy Ranch Chicken
adapted from Chef In Training
3-4 Chicken Breasts
1 cup Ranch Dressing
1 1/2 cups Plain Bread Crumbs
2 cups Corn Flakes
Use a large knife to cut through the middle of the chicken breasts as pictured above.
Put corn flakes in a large ziploc bag, seal, and lightly crush. Add bread crumbs, re-seal the bag and combine cornflakes and bread crumbs. Dump into a bowl or bread pan.
Pour ranch dressing into another bowl or bread pan.
Dip chicken breasts in dressing and coat evenly on both sides. Then immediately dip in corn flake mixture. Place in a baking pan or cookie sheet with high sides. Repeat with remaining chicken.
Bake at 350F for 35-40 minutes or until chicken is cooked through and no longer pink in the center.
Makes 6-8 Servings.