Back to Crispy Ranch “Fried” Chicken All Reviews for Crispy Ranch “Fried” Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 40 mins Servings: 4 chicken-salad-013-ed109281.jpg

Ingredients Ingredient Checklist 1 cup Panko (Japanese-style breadcrumbs) 4 teaspoons vegetable oil Coarse salt and pepper 1/2 cup low-fat plain Greek yogurt 1 teaspoon roughly chopped fresh thyme leaves 1 clove garlic, minced Cayenne pepper 2 boneless, skinless chicken breasts (1 pound) Salad greens, for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 40 mins Servings: 4 chicken-salad-013-ed109281.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 4

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 4

4

chicken-salad-013-ed109281.jpg

chicken-salad-013-ed109281.jpg

Ingredients

Ingredients

  • 1 cup Panko (Japanese-style breadcrumbs) 4 teaspoons vegetable oil Coarse salt and pepper 1/2 cup low-fat plain Greek yogurt 1 teaspoon roughly chopped fresh thyme leaves 1 clove garlic, minced Cayenne pepper 2 boneless, skinless chicken breasts (1 pound) Salad greens, for serving

Directions

Preheat oven to 500 degrees. On a rimmed baking sheet, stir together panko and oil. Spread in an even layer, and bake until golden, about 3 minutes. Transfer to a plate, wipe sheet, and fit with a wire rack.

On a separate plate, combine yogurt, thyme, garlic, pinch of cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with yogurt mixture then coat with breadcrumbs, pressing lightly to adhere. Shake off excess and place on rack. Bake until chicken is cooked through, 17 to 20 minutes, flipping halfway through. Let cool 5 minutes. Slice and serve over salad greens.

Reviews (8)

 Add Rating & Review     10 Ratings   5 star values:        2    4 star values:        2    3 star values:        6    2 star values:        0    1 star values:        0

Reviews (8)

Add Rating & Review     10 Ratings   5 star values:        2    4 star values:        2    3 star values:        6    2 star values:        0    1 star values:        0

Add Rating & Review

10 Ratings 5 star values: 2 4 star values: 2 3 star values: 6 2 star values: 0 1 star values: 0

10 Ratings 5 star values: 2 4 star values: 2 3 star values: 6 2 star values: 0 1 star values: 0

10 Ratings 5 star values: 2 4 star values: 2 3 star values: 6 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 6 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/24/2013   This is without a doubt, the BEST oven fried chicken recipe you will ever try, and I've tried too many to count. I thought 500 degrees was going to be too high, but honestly...this came out so moist and juicy, my husband reports this is newest favorite chicken dish. Bravo Sarah!  

Martha Stewart Member     Rating: Unrated       02/12/2013   So easy and so yummy. My hubby was a doubter, but has already requested it for dinner, again. This is a winner.  

Martha Stewart Member     Rating: Unrated       01/19/2013   Made this today. Used large boneless breasts. Took a few extra minutes maybe 5 to 10 until 160 but juiciest chicken I have ever made. Everyone ate. No complaints. Will make again.  

Martha Stewart Member     Rating: 3 stars       01/10/2013   It was not enough time. I will cut them thin next time...since my son raved about them I will give it a second chance. I might add more garlic and spices to boost the over all flavor. Glad your worked out, I love the recipes from here and use a ton of them.  

Martha Stewart Member     Rating: Unrated       01/10/2013   I made this recipe yesterday, but I sliced my chicken breasts into thin pieces and covered each one of them with the yogurt mixture and crumbs. It was yummy and crispy. I just thought a whole chicken breast would be way too dry for my liking. Glad I did that. Also, I cooked these thin chicken cutlets for 20 minutes and they were cooked perfectly, so I don't see how twenty minutes would be enough for a big chicken breast.  

Martha Stewart Member     Rating: 3 stars       01/09/2013   Okay I have made several of these recipes from Sara Cary with great success. This was not one of them. I followed the recipe exactly and yet it took twice as long to cook-well over 40 minutes- and it tasted rather bland. Now to be fair, my 21 year old son loved this dish. Would I make it again? May for my son, but not just for my hubby and myself.  

Martha Stewart Member     Rating: 5 stars       01/08/2013   This is my first 'Sarah recipe' - it looked quick, easy - and we love oven fried chicken. I added a bit more garlic to the coating. Definitely a two thumbs up from the family!  

Martha Stewart Member     Rating: Unrated       01/08/2013   Looks good. I want to pin it to my board on pinterest.

    Martha Stewart Member

    Rating: Unrated 02/24/2013

This is without a doubt, the BEST oven fried chicken recipe you will ever try, and I’ve tried too many to count. I thought 500 degrees was going to be too high, but honestly…this came out so moist and juicy, my husband reports this is newest favorite chicken dish. Bravo Sarah!

Rating: Unrated

Rating: Unrated 02/12/2013

So easy and so yummy. My hubby was a doubter, but has already requested it for dinner, again. This is a winner.

Rating: Unrated 01/19/2013

Made this today. Used large boneless breasts. Took a few extra minutes maybe 5 to 10 until 160 but juiciest chicken I have ever made. Everyone ate. No complaints. Will make again.

Rating: 3 stars 01/10/2013

It was not enough time. I will cut them thin next time…since my son raved about them I will give it a second chance. I might add more garlic and spices to boost the over all flavor. Glad your worked out, I love the recipes from here and use a ton of them.

Rating: 3 stars

Rating: Unrated 01/10/2013

I made this recipe yesterday, but I sliced my chicken breasts into thin pieces and covered each one of them with the yogurt mixture and crumbs. It was yummy and crispy. I just thought a whole chicken breast would be way too dry for my liking. Glad I did that. Also, I cooked these thin chicken cutlets for 20 minutes and they were cooked perfectly, so I don’t see how twenty minutes would be enough for a big chicken breast.

Rating: 3 stars 01/09/2013

Okay I have made several of these recipes from Sara Cary with great success. This was not one of them. I followed the recipe exactly and yet it took twice as long to cook-well over 40 minutes- and it tasted rather bland. Now to be fair, my 21 year old son loved this dish. Would I make it again? May for my son, but not just for my hubby and myself.

Rating: 5 stars 01/08/2013

This is my first ‘Sarah recipe’ - it looked quick, easy - and we love oven fried chicken. I added a bit more garlic to the coating. Definitely a two thumbs up from the family!

Rating: 5 stars

Rating: Unrated 01/08/2013

Looks good. I want to pin it to my board on pinterest.

All Reviews for Crispy Ranch “Fried” Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Ranch “Fried” Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest