Ranch-Style Thighs and Breasts Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 5, 2013
Just tried this last night with skinless bone in chicken thighs and it is really good. Only thing I changed was that I laid each piece of chicken on a rack and pan so it drained when baking. Came out very crispy. Will try with boneless breasts soaking them overnight in dressing instead of three hours. So easy and so good. Thanks again
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Reviewed: Mar. 26, 2013
I chose this recipe but my husband cooked it before I had the chance. We used boneless chicken breasts instead if bone-in. He changed nothing about the recipe and these were sooo good he has made them several times since then. They were juicy and flavorful, in addition to being easy to make.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Photo by AZ93
Reviewed: Mar. 16, 2013
I marinated this all day in ranch dressing and think that made a big difference in the moistness and flavor of the chicken compared to other reviews. I didn't have cornmeal so after marinating, I scooped up the chicken with a lot of the sauce still on it and just rolled it in italian flavored breadcrumbs with parmesan per the recipe. I made this for my Dad (I don't eat meat) and he loved it. The baking time was great too. Crunchy on the outside, fairly juicy on the inside (might check it a few minutes earlier next time though) and he said it had a wonderful flavor. Plus how easy can you get! Pour on dressing, let sit, roll in bread crumbs, bake. No brainer. My photo doesn't do it justice. This was a good one, and definitely a keeper. Thanks very much Bearandy!!
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Cooking Level: Intermediate

Reviewed: Mar. 10, 2013
I followed the recipe pretty closely, only adding more seasonings like Accent and Creole for a light kick. next time I think Im going to try marinading the chicken in the ranch for a few hours then baking. But it was easy, fairly fast, and the hubby and I enjoyed it :)
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Reviewed: Mar. 10, 2013
This was a pretty good recipe. It was absolutely delicious with the chicken breasts, but not so much with the thighs for some reason. If you are using flavored bread crumbs, I would eliminate the Italian seasoning. It makes the spices over powering.
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Reviewed: Mar. 8, 2013
Have cooked many versions of this recipe. Sorry to say, this is not significantly different from any of the others. Nothing wrong with it, but nothing special about it.
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Photo by Sharon

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