The Yogurt Shoppe Cafe Ranch Chicken Recipes

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YOGURT RANCH DRESSING MARINATED CHICKEN LEGS AND TENDERS



Yogurt Ranch Dressing Marinated Chicken Legs and Tenders image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 19

2 cups Greek-style yogurt or reduced fat yogurt
1/2 cup milk
2 large cloves garlic, grated
1 tablespoon granulated onion, a palmful
1 tablespoon paprika, a palmful
1 tablespoon hot sauce
1/4 cup finely chopped chives
A small handful dill leaves, finely chopped
Pinch salt and freshly ground black pepper, plus more for seasoning
12 white meat tenders and 6 chicken leg drummers
Vegetable or any light frying oil
2 cups all-purpose flour
1 tablespoon mustard powder, a palmful
1 tablespoon poultry seasoning or ground thyme
1 tablespoon sweet paprika or smoked sweet paprika, a palmful
1 1/2 teaspoons turmeric
1 teaspoon cayenne pepper, 1/3 palmful
Honey and hot sauce, for serving
Pickle spears, carrot and celery sticks and salted radishes, for serving

Steps:

  • Dressing: Combine the yogurt and milk in a medium bowl. Add all of the remaining ingredients and stir to incorporate.
  • Wash and dry the chicken pieces and coat them in the dressing.
  • Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat. The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil.
  • Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne. Add the chicken tenders and shake to coat them in the flour. Using tongs add the chicken to the hot oil. Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers. Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear. Remove the drummers to the cooling rack and season all of the chicken with salt while still hot.
  • Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping. Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments.

THE YOGURT SHOPPE CAFE RANCH CHICKEN



The Yogurt Shoppe Cafe Ranch Chicken image

The Yogurt Shoppe Cafe is in Columbus Georgia and was established in 1987. Ranch Chicken is one of the popular items on the menu amongst many other delicious home cooked meals. One of my friends came upon the recipe in a local magazine and was kind enough to share it with me so I just couldn't wait to share it with you. I hope you enjoy it as much as I do.

Provided by Bay Laurel

Categories     Chicken

Time 1h

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 8

4 -6 chicken breasts, boneless skinless
2 cups buttermilk
2 1/2 cups mayonnaise
2 (1 ounce) packages hidden valley ranch dressing mix
1 cup Italian seasoned breadcrumbs
pepper
paprika
parsley

Steps:

  • Preheat oven to 375º.
  • In a large bowl, mix mayonnaise, buttermilk, and ranch with wire wisk until smooth. It should be thicker than salad dressing.
  • Place chicken in a 13 x 9-inch baking dish that has been coated with non-stick spray and cover with mixture.
  • Top with bread crumbs, pepper, paprika, and parsley to taste.
  • put in oven and bake 30-45 minutes.
  • Serve over mashed potatoes or rice.
  • Enjoy.

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