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Cheesy ranch chicken

Submitted by on Monday, 26 January 2009 No Comment

If you think cheesy ranch chicken sounds a lot like last week’s Chex Mix recipe, you would be correct.

The Chex Parmesan-dressing mix combination, plus desperation, was the source of my inspiration on this one.

The guys, you see, like “chicken with a handle.” I have a low tolerance for eating the same thing cooked the same way all the time, which is why I’m currently burned out on pizza.

Rather than just dump spices willy-nilly – my usual method that either works wonderfully or flops spectacularly – I looked to the cereal box. That at least was a tested combination, and one that works well with the culinary motto in this house: Everything tastes better with sprinkle cheese.

The result was a juicy, tender baked chicken with a great flavor. While there are a few extra calories in the coating, it’s still more healthful than batter-dipped or egg-drenched.

In a hurry in the evenings? Everything in the recipe is shelf-stable, so mix a big batch then use as needed. It’s just as convenient as Shake and Bake, but without the huge dose of sodium. One serving of the nix weighs in at 33 percent of the Recommended Daily Allowance – yikes!

Cheesy ranch chicken

Skin chicken and rinse, then dip in coating mix. Place in a baking dish covered with cooking spray. Bake 45 minutes or until juices run clear, turning halfway through.

The recipe makes enough for eight to 10 drumsticks.

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Copyright 2009 Debra Legg. All rights reserved.

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