Description

This oven baked chicken has a unique and tasty crust that you won't want to miss!

Ingredients

• 1 1/2 lbs. boneless skinless chicken thighs or breasts
• 1 cu. ranch dressing
• 3/4 cu. cornmeal
• 1/2 cu. flour
• 1 tbl. garlic powder
• 1 tbl. onion powder
• 1 tsp. dried oregano
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• olive oil sprayer

Steps

1. Preheat oven to 350 degrees. Line a large baking tray with foil and place a metal cooling rack over the foil. Slice the chicken breasts in half lengthwise, to create thin fillets. Cut the fillets in half, if necessary to create smaller portions. Place the prepared fillets in a large ziploc bag and then roll them a few times with a rolling pin or use a meat tenderizer to create fillets of an even thickness. For chicken thighs, just cut them in half and then place them in a bag. Lightly pound to an even thickness without pounding them super flat.
2. Combine all dry ingredients in a gallon size ziploc bag. Pour the ranch dressing in a small flat bottom baking dish or pie plate. Dip each piece of chicken in the ranch, shake off the excess and then drop the chicken into the prepared bag with flour and spices. Seal the bag and shake quickly to coat.
3. Transfer the coated chicken to the wire rack on the prepared tray. Repeat with the rest of the chicken. Spray the chicken lightly with olive oil. Bake the chicken breasts for 20 minutes, flip the meat over and bake another 15 minutes. Bake the chicken thighs for 20 minutes, flip the meat over and bake another 20-25 minutes, until the meat is cooked through.