Crispy Cornflake Ranch Chicken Recipe
Although chicken breast is arguably the most popular cut of meat, it is very lean which means it that it can have a tendency to be a little bit bland on its own. This is fine for those who prefer milder flavors, but not so much for those of us who enjoy the tastier things in life. Because chicken breast doesn't impose much in the way of bold flavors, it works wonders as a base carrier for a wide variety of delicious sauces and coatings. In this crispy cornflake ranch chicken recipe, Tasting Table recipe developer Jennine Rye creates a dish that combines a crunchy textured coating with the rich herby tang of a Ranch herb blend, creating a delicious, flavorful meal that is perfect for any night of the week.
An all-American invention, Ranch dressing was developed by an Alaskan plumber after he bought the Hidden Valley Ranch in California by mixing a special blend of herbs with mayonnaise and buttermilk. The spice mix and the dressing that derived from it soon established a partnership with chicken and the combination has been going strong ever since. We recommend serving it with ranch dressing to make the most of this crispy cornflake ranch chicken recipe.
Gather the ingredients for this crispy cornflake ranch chicken recipe
To make this crispy cornflake ranch chicken recipe, first you will need to gather the ingredients. You will want skinless chicken breasts, crushed cornflakes, grated parmesan, onion powder, garlic powder, dried parsley, dried thyme, dried oregano, dried dill, dried chives and dried basil, buttermilk, buttermilk powder, mustard powder, and salt and pepper to season.
This recipe uses a lot of different dried herbs. While we believe that homemade tends to be best (that way you can tweak the quantities of each herb to suit your preferences), if you do happen to have ranch seasoning at home then you can speed up this recipe by skipping the homemade herb blend step and use whatever brand ranch seasoning you have in your cupboard.
Marinate the chicken
Start by mixing the marinade ingredients together in a large bowl and then add in the chicken breast pieces before covering the bowl and leaving it in the fridge. The flavors of the marinade will slowly soak into the meat, and the acidity of the buttermilk also breaks up the fibers which will tenderize the chicken breasts. While you don't need to be too scientific with timing, don't leave the chicken in the marinade for too long. Somewhere between a quarter of an hour and half an hour is enough, and don't leave the meat marinating any longer than 24 hours else the chicken could become mushy and may be unsafe to eat.
Mix the ranch seasoning
Add the buttermilk powder, garlic powder, onion powder, parsley, chives, dill, and mustard powder to a bowl, along with some salt and pepper, and mix together to create your seasoning blend. Making homemade seasoning blends is always a great idea and the taste will likely be far superior to readymade mixes. If you have any of this blend left over you can use it in other recipes in the future. You can keep your ranch seasoning blend tasting its best by storing the spices correctly in an airtight, glass container, away from direct sunlight and sources of heat.
Coat and bake the chicken
Preheat the oven and mix the chicken coating in a shallow dish by combining the ranch seasoning blend with the crushed cornflakes and the parmesan cheese. Coat the chicken in this mix by pressing each breast into the bowl until it is covered all over, and then transfer the chicken to a baking tray to bake for 25 minutes. The crushed cornflakes give this dish a delicious crunchy texture and golden color, and also provide a convenient alternative to a flour-based coating making the dish suitable for celiacs and anyone else wanting to avoid gluten.
The most reliable way to check that the chicken is baked through and ready to eat is to use a meat thermometer. To be safe to consume, the chicken needs to be at least 160 F at its thickest point. Transfer the chicken to a plate and serve it up straight away with a delicious ranch dressing on the side if you wish. Store any leftovers in the fridge in an airtight container, and eat within 3 days.
- 2 cups buttermilk
- 1 tablespoon + 1 teaspoon garlic powder, divided
- 1 tablespoon + 1 teaspoon onion powder, divided
- 1 tablespoon + ½ teaspoon dried parsley, divided
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 teaspoons salt, divided
- 1 ½ teaspoons black pepper, divided
- 1 ½ lb chicken breasts, skinless
- ½ cup buttermilk powder
- 1 ½ teaspoons dried chives
- 1 teaspoon dried dill
- ½ teaspoon mustard powder
- ½ cup grated parmesan
- 1 cup crushed cornflakes
- To make the marinade, add the buttermilk to a large bowl along with 1 teaspoon garlic powder, 1 teaspoon onion powder, the dried thyme, the dried oregano, the dried basil, ½ teaspoon dried parsley, 1 teaspoon salt, and ½ teaspoon pepper. Mix everything together.
- Slice the chicken breasts in half to create smaller chicken fillets, and then place them into the marinade, cover, and place into the fridge for at least half an hour.
- To create the ranch seasoning blend, add the buttermilk powder to a medium-sized bowl along with 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried parsley, the dried chives, dried dill, the mustard powder, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix everything thoroughly.
- Preheat the oven to 375 F and prepare a large baking tray with a layer of baking paper. In a shallow bowl, combine 2 tablespoons of ranch seasoning with the grated Parmesan the crushed cornflakes, then mix throughly.
- Remove the chicken fillets from the marinade one at a time and place them into the ranch seasoning cornflake mix, coating them thoroughly, and then place them into the prepared baking tray.
- Once all the chicken is throughly coated, place into the oven to bake for 25 minutes, until the chicken is just cooked thorough. Serve hot, with a side of ranch dressing.
| Calories per Serving | 389 |
| Total Fat | 11.0 g |
| Saturated Fat | 4.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 142.9 mg |
| Total Carbohydrates | 19.3 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 9.2 g |
| Sodium | 830.4 mg |
| Protein | 51.7 g |
