Crispy Cornflake Ranch Chicken Recipe
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
4 Portions
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.