Usually it takes about 4 cups of hot oil to make a great batch of fried chicken. Well guess what: This recipe uses just 4 teaspoons!
Fried chicken and ranch dressing are usually on the “do not eat” list when you’re dieting. Everyday Food editor Sarah Carey shows you how to incorporate these great flavors into one easy (and healthy!) dish.
Crispy Ranch “Fried” Chicken
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
2 boneless, skinless chicken breasts (1 pound)
Salad greens, for serving
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.
Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.
Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.
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