We usually do not have salad dressing in our house, because frankly, we prefer olive oil or just cheese topping our salads. But recently I bought some buttermilk ranch dressing because people were over for dinner, salad was part of that dinner, and I know most people like a little dressing on salads. Maybe it is a Midwestern thing, but everyone seems to love ranch dressing. I know a few people who put it on everything. But those few people were not at dinner that night, so of course we didn't finish off a whole bottle in one dinner. I don't like having half full bottles in my fridge for too long... so I thought... if the main ingredient was buttermilk, it might make for some good pan fried chicken!
While I don't have any doubt that buttermilk ranch pan fried chicken would be delicious, we already had the grill ready to go while I was trying to figure out what to throw on it. So we ended up trying it two ways... the first way was coated in ranch then covered in bread crumbs and the second way was just ranch. The breaded one had a bit more ranch flavor, so I'll claim that one as the winner this round!
Oh, and as the runner up recipe... try subbing two tablespoons of ranch in your mashed potatoes instead of sour cream. Holy moly!
1 pound chicken
.5 cup ranch
.5 cup bread crumbs
1. Preheat oven, grill, or pan to medium temperature.
2. Dip chicken in ranch until covered (remove excess, you don't want it goopy). Cover in bread crumbs.
3. For grill or pan, cook for 5-7 minutes per side. For oven, bake for 20 minutes at 350 degrees.