Crispy Ranch Chicken

This dinner was super simple and TASTY! The breading turned out so crunchy - definite win.

I got the recipe from Pinterest (duh) but alas, the pin itself only led to an image, not an actual website, so I can't link to the original recipe. But you can check out my "Cooking in India" board on Pinterest for the original! 

Once again I scaled the recipe back from the original 8 chicken breasts it called for to only 2, because that would feed our family just fine. But I still used just as many cornflake crumbs...how in the world would you make a cup of cornflake crumbs go for 8 chicken breasts? Ridiculous!

Before breading, I actually either cut my chicken breasts into strips to make chicken strips, or in half across the full length, aka butterflied them to make 4 thinner chicken "cutlets." I do this 1) to reduce the cooking time 2) to increase the crispy breading ratio. We all know the breading is going to be the best part. 

This recipe does require a couple of ingredients from America, just fyi.

I served this with mashed potatoes and corn, and it was perfect!

Crispy Ranch Chicken

2 chicken breasts, sliced into strips or in half to create 4 chicken cutlets

1 cup of crushed Cornflakes

1/4 cup of Parmesan cheese (the recipe called for more, but I'm stingy since I don't have much)

2 TBS Ranch Dressing powder (the original recipe called for a whole packet, which is 3 TBS)

Salt and pepper to taste

1 egg, beaten

Combine the crushed cornflakes, Parmesan cheese and ranch dressing powder in a shallow dish. Dip the chicken cutlets in the egg, and then into the coating mixture. Place in a baking dish and bake at 175 degrees Celsius (350 F) for 30 minutes. Finished! So easy!