We love ranch dressing in my house. It’s our preferred dipper for all kinds of things, including but not limited to: french fries, raw veggies, pizza rolls (yes, really), and chicken strips. So when I saw this recipe, I knew right away that we would like it. And, surprise surprise, we did!
I’ll definitely be making this again, but next time, I’ll be baking it instead of frying. The ranch dressing coating isn’t as effective at keeping the breading on the chicken as egg would be, so quite a bit of the breading actually came off of my chicken. This was disappointing, especially since the breading was pretty darn delicious. If you bake it, 400 degrees for about 30 minutes would probably be perfect, depending on the thickness of your chicken.
This is a great way to jazz up a plain old chicken cutlet!
Ranch Chicken Cutlets
adapted from Betty Crocker
4 boneless skinless chicken breast halves
1/4 cup ranch dressing
1/3 cup dry bread crumbs
1 packet ranch dressing mix
Vegetable oil for frying
1. Combine bread crumbs and ranch dressing mix. Dip chicken into dressing, then coat with bread crumb mixture.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.