Bjs Ranch Fried Chicken Recipes

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HIDDEN VALLEY RANCH FRIED CHICKEN



Hidden Valley Ranch Fried Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1/2 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1 chicken (3 pounds), cut into 8 pieces, rinsed and patted dry
1 cup, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
1 teaspoon salt
Vegetable oil for frying

Steps:

  • Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour.
  • Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt
  • and pepper. Roll each piece of chicken in the seasoned flour.
  • In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear.

CRISPY RANCH FRIED CHICKEN



Crispy Ranch Fried Chicken image

It's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 7

4 cups all-purpose flour, divided
6 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Steps:

  • In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts :

OVEN FRIED RANCH CHICKEN



Oven Fried Ranch Chicken image

Who doesn't love fried chicken? An all-time favorite, this chicken gets extra flavor from ranch dressing mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 6

2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup corn flakes cereal
1 cup Original Bisquick™ mix or Gold Medal™ all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

Steps:

  • Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
  • Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
  • Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 4 g, TransFat 0 g

RANCH FRIED CHICKEN- COOK'S COUNTRY RECIPE RECIPE - (3.9/5)



Ranch Fried Chicken- Cook's Country Recipe Recipe - (3.9/5) image

Provided by SuzyHomemakerGoneBad

Number Of Ingredients 25

Chicken:
8 (5 to 7 ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper, to taste
2 quarts peanut or vegetable oil
Buttermilk mixture:
1 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh dill
2 teaspoons distilled white vinegar
1 garlic clove, minced
1/2 teaspoon salt
Pinch cayenne pepper
Coating:
1 1/4 cups all-purpose flour
1/2 cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
Ranch Sauce:
1/2 cup mayonnaise
Salt and pepper, to taste

Steps:

  • FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. FOR THE BUTTERMILK MIXTURE: Whisk buttermilk, chives, cilantro, dill, vinegar, garlic, salt and cayenne together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce. FOR THE COATING: Whisk flour, cornstarch, chives, cilantro, dill, garlic powder, salt and pepper together in large bowl. Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Working with 1 piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl; then dredge in coating, pressing to adhere. Transfer chicken to first wire rack (without paper towels). (At this point, coated chicken may be refrigerated, uncovered, for up to 2 hours.) Heat oil in large Dutch oven (use a Dutch oven that holds 6 quarts or more) over medium-high heat until it reaches 350°F. Add half of chicken to hot oil and fry until golden brown and registers 175°, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325°F and 350°F Transfer chicken to paper towel-lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350°F and repeat with remaining chicken. FOR THE RANCH SAUCE: Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste. Transfer chicken to platter and serve with ranch sauce.

FRIED CHICKEN WINGS WITH RANCH



Fried Chicken Wings with Ranch image

The dressing here is all about the garlic. The garlic and onion powders are important for that true ranch flavor we know from childhood. I serve these wings with lots of sliced carrots and cucumbers on the side for dunking in the dressing. I also just put out homemade or jarred pickle spears too. It's nice to take a break every few wings and eat your vegetables.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup (8 ounces) sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
1/4 cup pickle juice
2 large cloves garlic, grated
1 tablespoon chopped dill
1 tablespoon hot sauce, such as Tabasco
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 quarts canola oil
1 cup all-purpose flour
1 cup cornstarch
3 1/2 pounds chicken wings split into drumettes and flats (about 18 each)
Kosher salt
1 large lemon, thinly sliced, for serving
Sliced carrots and cucumbers and pickle spears, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning.
  • Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
  • Fry the wings : Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
  • Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles.

RANCH CHICKEN



Ranch Chicken image

These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside. The seasoned crumbs add extra flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

4 boneless skinless chicken breast halves (1 lb)
1/4 cup ranch dressing
1/3 cup Progresso™ dry bread crumbs (any flavor)
2 tablespoons olive or vegetable oil

Steps:

  • Dip chicken into dressing, then coat with bread crumbs.
  • In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 305, Carbohydrate 8 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg

RANCH CHICKEN



Ranch Chicken image

Your favorite chicken pieces braised in ranch-style salad dressing and water. Serve with rice, if desired.

Provided by Judi Raimo

Categories     Meat and Poultry Recipes     Chicken

Time 2h10m

Yield 4

Number Of Ingredients 5

2 tablespoons vegetable oil
1 onion, chopped
4 cut up chicken pieces
1 cup Ranch-style salad dressing
½ cup water

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until tender.
  • Add chicken and brown with onions, stirring so as not to burn. Add dressing and water; reduce heat to low and cook over low heat for about 1 hour, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 614.8 calories, Carbohydrate 5.2 g, Cholesterol 102.5 mg, Fat 55.4 g, Fiber 0.6 g, Protein 22.5 g, SaturatedFat 10.6 g, Sodium 655.8 mg, Sugar 3.5 g

BUTTERMILK RANCH OVEN "FRIED" CHICKEN



Buttermilk Ranch Oven

A zesty, lightly dusted oven baked "fried" chicken for Buttermilk Ranch lovers - this is my twist on Bisquick's recipe for oven baked fried chicken. My family prefers dark meat chicken, but any chicken parts can be used. Also a very popular chicken wing appetizer for those ball game nights!

Provided by Muse65

Categories     Chicken Thigh & Leg

Time 45m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 4

12 chicken thighs
1 hidden valley buttermilk ranch dressing (dry ingredients)
2 tablespoons butter
2/3 cup Bisquick

Steps:

  • Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
  • In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing. Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot).
  • Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

BJ'S RESTAURANT PARMESAN CRUSTED CHICKEN



BJ's Restaurant Parmesan Crusted Chicken image

BJ's Restaurant/Brewhouse has the best parmesan crusted chicken, and with this recipe you can enjoy it at home!

Provided by licked_cupcake

Categories     Chicken Breast

Time 45m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 19

2 cups chicken broth
1 teaspoon salt
4 chicken breasts
4 eggs, beaten
1/2 cup all-purpose flour
1 cup Japanese-style bread crumbs (panko)
1 cup shredded parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup salted butter
1/4 cup Chardonnay wine
2 tablespoons lemon juice
3/4 teaspoon granulated sugar
1 dash salt
1 1/3 cups heavy cream
light olive oil
2 tablespoons shredded parmesan cheese
4 teaspoons minced sun-dried tomatoes
4 tablespoons thinly sliced fresh basil

Steps:

  • Make brine for chicken by dissolving salt with chicken broth in a medium bowl. Cover chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, you can cut them in half. Add flattened chicken to brine. cover and chill for 3 hours.
  • When chicken has marinated, remove the fillets from brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.
  • 3. Make chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar and salt and then add cream. Simmer on low heat for 10-12 minutes, until thicker.
  • Add enough oil to cover the bottom of a large saute pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle, your oil is ready. Saute each breaded chicken fillet in oil for 4-5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each fillet with a couple of tsp of butter sauce spooned over the top. Pile a tbsp of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sun dried tomatoes, and a tbsp of basil.

CRISPY RANCH "FRIED" CHICKEN



Crispy Ranch

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 9

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

Steps:

  • 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.

BJ'S CHICKEN CHIMICHANGAS



BJ's Chicken Chimichangas image

Marinated chicken chimichangas. May be deep-fried. If so you need to weight them down or they will unfold. Top with your favorite queso sauce.

Provided by Brenda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 10

Number Of Ingredients 11

2 pounds cooked skinless, boneless chicken breasts, cut into 1-inch cubes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
3 (4.5 ounce) cans chopped green chile peppers
⅔ cup sesame oil
½ cup white sugar
3 tablespoons minced chipotle chile peppers
4 cloves garlic, chopped
1 tablespoon salt
2 tablespoons olive oil
10 large flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese

Steps:

  • Combine chicken, diced tomatoes with green chile peppers, chopped green chile peppers, sesame oil, sugar, chipotle chile peppers, garlic, and salt in a bowl. Cover bowl with plastic wrap and marinate chicken in the refrigerator, 1 hour to overnight. Drain chicken in a colander.
  • Heat olive oil in a large skillet over medium heat. Cook 1 tortilla in the hot oil for 5 seconds; flip tortilla and cook for 5 seconds more. Repeat with remaining tortillas.
  • Spoon about 1/2 cup chicken mixture onto each tortilla. Sprinkle Monterey Jack cheese over filling. Spoon filling in a line down the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling.
  • Place each chimichanga, seam-side down, in the hot oil of the same skillet until browned, about 3 minutes per side.

Nutrition Facts : Calories 791.6 calories, Carbohydrate 55.2 g, Cholesterol 108 mg, Fat 43.8 g, Fiber 3.5 g, Protein 43.2 g, SaturatedFat 14.4 g, Sodium 2066.4 mg, Sugar 13 g

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