Best 8 Crunchy Valley Chicken Rsc Recipes

CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC

Steps:

• Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
• Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
• Next chop the shallots you want about 1/3 a cup here.
• Chop the fresh chives.
• Chop the water chestnuts, or buy them that way.
• Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
• Then add the water chestnuts, spinach, shallot, chives and pepper.
• Mix well, cover and chill at least 1 hour.
• Pre heat your fryer to 375°.
• Meanwhile, put the flour and cayenne in one shallow plate.
• Put the eggs and water in a second plate and whip to combine.
• In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
• Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
• Put chicken in a plastic bag and pound out to flatten a little.
• This will make them cook faster and more evenly.
• Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
• Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
• Serve hot with the Ranch Spinach Dipping Sauce.

ORIGINAL RANCH® CRISPY CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad® Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F.

CRUNCHY VALLEY CHICKEN #RSC

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;

KICKIN' BANG BANG CHICKEN #RSC

Steps:

• In a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. Set aside.
• Combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor. Blend until well combined; transfer to a shallow dish.
• Pat chicken dry with paper towels and lightly season with salt and pepper to taste. Place cornstarch in a shallow dish. Whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. Dredge chicken in cornstarch, shaking lightly to remove excess. Dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
• Heat oil to 350 degrees Fahrenheit in a large non-stick skillet over medium heat. Working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. Drain chicken on large pan lined with paper towels. Place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives. Serve with remaining sauce for drizzling and dipping.

HIDDEN VALLEY RANCH CHICKEN CASSEROLE #RSC

Steps:

• Preheat oven to 400 degrees F.
• Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
• Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
• Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

SAVORY RANCH ROASTED WHOLE CHICKEN

Steps:

• pour the ranch dressing mix, onion soup mix and Paprika in a baggie and give it a good shake.
• Take about a Tablespoon of the mixture and smush it into 2-3T of the butter and set aside. To soften the butter microwave it for 10-12 seconds. Save at least half the butter without seasonimg.
• This will take about 2 minutes. Very carefully pat the Chicken dry with paper towel, then slowly separate the skin from the breast and top of drumsticks. Don't use anything but your fingers. Start at the breast cavity and slowly work your fingers between the skin and breast. Do not tear the skin at all costs! Once you have it loosened from the meat, take the softened, seasoned butter mixture and gently push it up under the skin, especially on the top of the breast and drumsticks. It will melt down into the breast as it cooks.
• Make sure you have patted the Chicken completely dry (or the butter won't stick) rub some of the spices into the skin, then take half the remaining butter and rub over the whole Chicken.
• Take the remaining spice mix and sprinkle over the whole Chicken, starting at the back, the flip and do the breast. Take the wing tips and bend them back behind the wing to prevent the wing tip from burning, and to keep the Chicken from rolling, and put uncovered in 350 degree oven.
• cook at 350 for 30 minutes.
• Reduce temp to 250 degrees. Drain whatever juice has accumulated and set aside. Cover the breast loosely with foil -once the skin has become light golden and crisp. (This keeps the spices from burning, especially the onions and allows the skin to keep the breast from drying out.) At this time you should carve the drumstick off the Chicken right at the joint (it will not be done) and put them on the bottom of the pan. This allows the dark meat to cook more efficiently, and keeps the skin nice and crisp all the way along the sides of the breast. For the best flavor, be careful to make sure the skin over the top of the Chicken is not disturbed.
• Continue to cook the chicken at 250 until you begin to smell it, probably and hour. Don't rush it, this is the only really tricky part. To test doneness take a fork, insert it INSIDE the breast cavity poke the thigh. Do not poke the skin. If it's done it will drain clear juice, and it will be really obvious if the dark meat isn't ready. Leave it in until you are sure the dark meat is done. As long as you have put foil over the breast and left the rest uncovered you will not burn or overcook the breast.
• Once it's done immediately remove the foil and drain the juices. This will be the most flavorful drippings you will ever taste. Save it for later, make a gravy or pour it over your dogs food if nothing else!
• dont let the chicken sit in juices, Remove from the oven it tastes much better cold than warm and slimy. The skin will remain crisp until the Chicken is cold. It should still be chewy until you refrigerate it though.
• Put the garlic cloves and 1T butter inside the breast cavity. Don't be tempted to put the cloves under the skin, it somehow affects the ability to crisp the skin and therefore causes the breast to dry out.

WINNER WINNER RANCH CHICKEN DINNER! #RSC

Steps:

• Preheat oven to 400.
• Saute the garlic and shallot on medium heat until soft. Add the spinach, goat cheese and ranch dressing. Stir until well incorporated, add salt and pepper to taste.
• In separate bowls, add ranch dressing and panko mixed with parmesan.
• Take the chicken breasts and make a slit in the thickest part of the chicken to form a pocket. Do not cut all the way through. Stuff the breasts with some of the spinach mixture. Take the toothpicks and thread the chicken shut.
• Take each breast and carefully dip in the dressing, shaking off the excess then dredge in the panko/parmesan mixture, making sure to coat the breasts very well. Place on a baking sheet fitted with a rack coated with cooking spray. Setting the chicken on the rack above the pan will ensure the chicken will be cooked evenly. Bake for 25 minutes or until cooked all the way through.