This chicken was so delicious and easy to put together. The flavor was wonderful and the meat was so tender and moist. By using gluten free bread crumbs, I made this gluten free and I can’t tell you how fun it was to eat some crunchy breaded chicken. And it was fairly healthy since it was baked.
Give it a try. You won’t be disappointed! 🙂
6 boneless skinless chicken breasts or 18-20 tenders (i just cut my chicken breasts up into nice thick strips and i had about 4 strips per breast)
1 1/2 cups dry gluten-free breadcrumbs (or regular breadcrumbs) I made my own breadcrumbs by putting some GF bread I had made in the food processor.
1/2 cup Parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup ranch salad dressing (you might need a little bit more.. . Just do enough to thoroughly coat the chicken in a zip loc bag.
Put the chicken in a resealable plastic bag with the ranch dressing. Marinate for at least an hour. I did mine overnight b/c I just thought about it before I went to bed the night before.
Combine breadcrumbs, parmesan cheese, and spices in a shallow bowl or baking dish.
Prepare a 9×13 baking dish by lightly greasing the bottom (or if making tenders two 9×13 baking dishes so that they have a little room between them)
Take the chicken out of the bag, letting any excess ranch drip off. Place the chicken in the breadcrumb/cheese mixture and coat all sides well. Pat the breadcrumbs lightly into the chicken.
Place chicken in the baking dish (if making tenders leave about 1/2 inch between each tender so it gets brown on all sides). I actually made mine in 2 9×13 so they had plenty of room. . . and i was cooking for a crowd so i had a lot of them.
Repeat with all the chicken.
Bake in 400 degree, on second to lowest rack in your oven for about 30 minutes, until golden brown. If making tenders they will probably be done in about 20 minutes.
We have enjoyed these as is and also cut up on a fresh salad. Very tasty!
*Adapted from a recipe created by the “Baking Beauties”