2lbsbone-in skin-on chicken thighs(see notes for chicken breast instructions)
½teaspoonsalt
¼cupranch salad dressing
⅔cuppanko breadcrumbs
1tablespoonbutter
1tablespoonranch dressing mix(from a packet)
Instructions
Preheat oven to 400°F. Place the chicken thighs on a clean work surface. Sprinkle both sides with the salt.
Brush the skin of each chicken thigh generously with the ranch dressing.
In a small bowl, combine the breadcrumbs with the butter. Pat the breadcrumbs on top of the chicken thighs.
Transfer each chicken thigh to a sheet pan. Bake for 35–40 minutes, or until the meat reaches 165°F. Let cool slightly and serve.
Notes
To make this with boneless skinless chicken breasts, prepare the recipe as directed. Bake at 400°F for 22–26 minutes. To make this with boneless skinless chicken thighs, prepare the recipe as directed. Bake at 400°F for 20–25 minutes.Don't have ranch salad dressing? You can substitute mayonnaise. Reheat any leftovers in the oven (400°F for about 10 minutes) to ensure the breadcrumbs stay crispy.