day 295: another mega cooking recipe—crunchy ranch chicken breasts or tenders (x1, x2, x4)

Crunchy Ranch Chicken serves 6



12 Ounce Corn Bread Mix

1/4 Ounce Ranch dressing mix

1 1/3 Cup Milk

10 Each Chicken Breast

Olive Oil as needed for browning

breasts





Instructions


1. Combine cornbread mix and salad dressing mix in a large plastic zipping

bag; set aside.

2. Pour milk into a shallow bowl. Dip chicken into milk.

3. Pace in cornbread mixture and shake to coat.



4. Flash freeze on cookie sheets without letting them overlap until solidly frozen.

5. Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)



6. Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)

7. Labels:

Curnchy Ranch Chicken DATE

Thaw them laid out separately. Heat oil and cook until golden

on both sides 6-7 mins per side or until juices run clear. (May also spray with PAM or olive oil and bake until crispy and done.)




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Crunchy Ranch Chicken -- Double serves 12


24 Ounce Corn Bread Mix

1/2 Ounce Ranch dressing mix

2 2/3 Cup Milk

20 Each Chicken Breast

Olive Oil as needed for browning

breasts





Instructions




1. Combine cornbread mix and salad dressing mix in a large plastic zipping

bag; set aside.

2. Pour milk into a shallow bowl. Dip chicken into milk.

3. Pace in cornbread mixture and shake to coat.



6. Flash freeze on cookie sheets without letting them overlap until solidly frozen.

7. Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)



6. Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)

7. Labels:

Curnchy Ranch Chicken DATE

Thaw them laid out separately. Heat oil and cook until golden

on both sides 6-7 mins per side or until juices run clear. (May also spray

with PAM or olive oil and bake until crispy and done.)




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Crunchy Ranch Chicken -- X 4 serves 24



48 Ounce Corn Bread Mix

1 Ounce Ranch dressing mix

5 1/3 Cup Milk

40 Each Chicken Breast

Olive Oil as needed for browning

breasts





Instructions



1. Combine cornbread mix and salad dressing mix in a large plastic zipping

bag; set aside.

2. Pour milk into a shallow bowl. Dip chicken into milk.

3. Pace in cornbread mixture and shake to coat.



8. Flash freeze on cookie sheets without letting them overlap until solidly frozen.

9. Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)



6. Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)

7. Labels:

Curnchy Ranch Chicken DATE

Thaw them laid out separately. Heat oil and cook until golden

on both sides 6-7 mins per side or until juices run clear. (May also spray

with PAM or olive oil and bake until crispy and done.)


Recipe Category .. Poultry Entrees

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