Crispy Ranch Chicken Cutlets: A Delightful Treat for Ranch Lovers
Elevate your taste buds with our tantalizing Crispy Ranch Chicken Cutlets, a culinary symphony that harmonizes the irresistible flavors of crispy chicken and the tangy, addictive goodness of ranch dressing. This delectable dish is a perfect blend of flavors and textures, featuring juicy chicken cutlets coated in a golden-brown, crispy breading, and generously seasoned with a flavorful ranch blend. Served with a side of creamy ranch dressing for dipping, these chicken cutlets offer a delightful balance of savory, tangy, and herbaceous flavors. Get ready to indulge in a crispy, juicy, and utterly satisfying culinary experience with our Crispy Ranch Chicken Cutlets.
In addition to the classic Crispy Ranch Chicken Cutlets, this article also presents a collection of equally enticing recipes that cater to various preferences and dietary needs. For those seeking a healthier option, the Air Fryer Ranch Chicken Cutlets offer a guilt-free indulgence, delivering the same crispy texture and tangy ranch flavor without the added oil. If you're short on time, the No-Fry Ranch Chicken Cutlets provide a quick and easy alternative, using a simple pan-searing method to achieve a crispy exterior and juicy interior. And for a vegetarian twist, the Crispy Ranch Tofu Cutlets offer a plant-based alternative with the same satisfying crunch and tangy ranch flavor.
MOM'S SUPER THIN AND CRISPY CHICKEN CUTLETS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry.
- In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish.
- Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.
- Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack.
- Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
- Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish.
- Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves.
CRISPY CHICKEN CUTLETS
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
- Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
- Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.
CRISPY RANCH FRIED CHICKEN
It's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts :
RANCH CHICKEN CUTLETS
A great breaded chicken breast meal made with Ranch dressing mix. Also, very good using an envelope of Italian dressing mix. Super easy!
Provided by Marie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish, combine dressing mix, bread crumbs and Parmesan cheese.
- Dip chicken in butter, then roll in crumb mixture.
- Place in a greased baking dish and bake at 350 degrees for 45 minutes or til done.
Tips:
- For extra crispy cutlets, make sure to coat them evenly in the breadcrumb mixture.
- If you don't have ranch dressing mix, you can make your own by combining 1 tablespoon dried buttermilk, 1 tablespoon dried parsley, 1 tablespoon dried chives, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- To save time, you can use pre-cooked chicken cutlets.
- Serve the chicken cutlets with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.
- These chicken cutlets can be cooked in the oven or in a skillet. If you are cooking them in the oven, preheat the oven to 400 degrees Fahrenheit and bake the cutlets for 15-20 minutes, or until they are cooked through.
- If you are cooking the cutlets in a skillet, heat a tablespoon of oil over medium heat and cook the cutlets for 5-7 minutes per side, or until they are cooked through.
- Chicken cutlets can be marinated in buttermilk or yogurt for extra flavor and tenderness.
- To make sure the chicken cutlets are cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
- Serve the chicken cutlets immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Crispy ranch chicken cutlets are a delicious and easy-to-make meal that the whole family will enjoy. They are perfect for a quick weeknight dinner or a party appetizer. With just a few simple ingredients, you can create a flavorful and crispy dish that is sure to be a hit. So next time you're looking for a quick and easy recipe, give these crispy ranch chicken cutlets a try!
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