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Crispy Ranch Chicken Strips

March 8, 2013 · by Ari · 15 Comments

Crispy Ranch Chicken #glutenfree

I’m so excited to share this with you today. You see, I’ve been making this chicken for almost 4 years. It was one of the first healthy recipes I ever cooked!

Crispy Ranch Chicken #glutenfree

I started making this chicken when no one else in my life was quite used to my new healthier habits. I had gone away to college weighing 23o lbs, eating fast food for every meal, and calling a pint of ice cream one night’s dessert. Of course everyone was happy for me, but it also takes some getting used to when someone comes back with such drastically altered priorities.

Crispy Ranch Chicken #glutenfree

I made this recipe for Steve and some of our best friends before I even knew how to cook, but it was so easy and fool-proof that everyone loved it!

Crispy Ranch Chicken #glutenfree

Ever since, it’s been Steve’s #1 favorite dish. He always requests it, and I continue to surprise him with it on special occasions. It’s always the simplest things that people seem to love the most. I love to over complicate things, but when it comes down to it, 90% of the time, simple ends up being the way to go.

Crispy Ranch Chicken #glutenfree

I love this dish because anyone can make it. It doesn’t require a lot of prep work, or a long list of ingredients. It’s approachable, and it tastes like indulgent comfort food–crispy baked chicken, zesty ranch seasonings browned to perfection. It is one of those healthy meals that makes you love eating healthy, and shows just how easy it can be. If you can boil spaghetti, you can make this chicken. 😉

 

Crispy Ranch Chicken Strips

barely adapted from Spark People

yield 6 servings

  • 1 and 1/2 lbs boneless skinless chicken breast, cut into strips
  • 2 egg whites, beaten
  • 1 oz ranch seasoning (store bought or homemade)
  • 2 cups crispy brown rice cereal
  • 1/4 cup reduced fat parmesan cheese

Directions:

  1. Preheat oven to 375. Place a cooling rack inside of a large baking sheet. Line with tinfoil and spray with nonstick spray. Set aside.
  2. Place beaten egg whites in a shallow bowl. In a large separate shallow bowl, combine ranch seasoning, cereal and cheese.
  3. Dip each chicken strip in egg whites, then fully coat in cereal mixture. Place on the lined cooling rack. Repeat with remaining chicken slices.
  4. Bake until golden brown and chicken is cooked throughout, about 30 minutes (depending on how thick you slice the chicken). Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Filed Under: Entree, Gluten-free · Tagged: baked, chicken, dinner, fried chicken, gluten free, ranch, recipe

Comments

  1. Heather says

    March 8, 2013 at 7:50 am

    I LOVE THIS CHICKEN SO MUCH.

    Reply
  2. Tina @ Best Body Fitness says

    March 8, 2013 at 1:52 pm

    These look so perfect for the family!

    Reply
  3. Laura @ Mommy Run Fast says

    March 8, 2013 at 4:07 pm

    Yum, Ari!! I love the simple ingredients. I bet my 3 yo would gobble this up!

    Reply
  4. Laura @ Sprint 2 the Table says

    March 8, 2013 at 7:19 pm

    Yum!!! I have some brown rice krispies just begging to be used for this. I bet it wuld be great with Indian spices too. Or Mexican! I love spice. 🙂

    Reply
  5. Jamie @ couchtoironwoman says

    March 9, 2013 at 2:15 pm

    Oh delicious! I love chicken strips, I get them too often though haha.

    Reply
  6. Julia | JuliasAlbum.com says

    March 9, 2013 at 6:51 pm

    These look so appetizing! And coating these chicken strips with crispy brown rice cereal – brilliant idea!

    Reply
  7. Em @ Persnickety Pineapple says

    March 10, 2013 at 6:47 am

    Quick, easy and delicious! What a great idea to use rice cereal for a crispy coating. I like the idea of changing up the spices for a new flavour combination, like another commenter suggested with the Mexican spices…delicious!

    Reply

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