Rose Mary Mogan Recipe

Rose Mary's Panko Breaded Chicken

By Rose Mary Mogan cookinginillinois

Recipe Rating:
 2 Ratings
8 people
Prep Time:
Cook Time:
Cooking Method:

Rose Mary's Story

I created this recipe for my husband back in June of 2009, because he loves Ranch Dressing, and I was trying to create the taste & texture of fried chicken without the added fat. This recipe seems to fit the bill for our family.You get the crispy taste & texture of fried chicken, the chicken stays moist & juicy because the panko bread crumbs seems to help lock in the juices & flavor. We both loved it, & I have been making it ever since. The ranch dressing allows the panko to stick to the chicken.The addition of paprika helps the panko to get an even crispy golden brown color on the outside.


chicken breast halves (skinless if desired)
1 c
light ranch salad dressing
1 1/2 c
each panko bread crumbs & parmesan cheese
1 Tbsp
lemon pepper (no salt added)
1 Tbsp
granulated garlic powder
1 Tbsp
1 Tbsp
steak seasoning

Directions Step-By-Step

Preheat oven to 450 degrees F. Spray or butter a shallow baking pan with cooking spray or butter, & set aside till needed. Combine panko bread crumbs with parmesan cheese, and add lemon pepper, garlic powder, paprika & steak seasoning. Mix together & put in a shallow dish.
Pour ranch dressing in a separate shallow bowl or platter. Coat each piece of chicken with the ranch dressing and then dredge in the panko bread crumb mixture. Place each piece in the prepared baking dish. Bake in preheated 450 degree F. oven for 15 minutes.
Then LOWER temperature to 325 degrees F. and continue baking for approximately 45 to 55 minutes, or until juices run clear. Pieces should be nice & golden brown, & extra crispy.
Panko Bread crumbs is a Japanes bread crumb that makes your food nice & crispy, I also use it as toppings on casseroles. I get the best bargains on this item from Amazon. You can easily cut this recipe in half, and you can also use other parts of the chicken, my husband just prefers the breast.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 30
  • user
    Nancy J. Patrykus Finnjin - Mar 25, 2012
    A very nice recipe...
    A keeper, Thank you
    I use Panko all the time..
    love it on fish recipes.
  • user
    Marcy Baha missmarcy - Mar 25, 2012
    Hello Rose Mary, another keeper for me!! Thanks for sharing!

    I have been using a tip I got from a friend when cooking breaded items in the oven. I use a cooling rack in a baking sheet. This way the heat is able to go around the item and all stays crispy! Will be making this one soon I am sure!

    My hubby prefers dark meat, will make him the boneless/skinless thighs and will flatten. I am also thinking the next time we have a group over with little ones to do this with chicken tenders or breast cut up- - -thanks again!
  • user
    Rose Mary Mogan cookinginillinois - Mar 25, 2012
    Thank you Nancy, Yes Panko is great on many dishes for that extra crispy texture.
  • user
    Rose Mary Mogan cookinginillinois - Mar 25, 2012
    Yes marcy I use a cooling rack sometimes also, not all the time but it does make sense that it would help the chicken to stay crispy on all sides. I am with your husband I prefer the dark meat, but my husband likes the breast(white meat)., so today I am making both. I am making this recipe & will post pictures later on. I have another recipe where I cooked both bone in & boneless on the same day, but they had different cooking times, because one was boneless & one was bone in. I will find the recipe & post it here. I will try to do it today. You know when you get older you don't remember as quickly as you once did, so I have the recipe in my files and will post it for you Thank you Miss Marcy for your comments & have a nice day.
  • user
    Rose Mary Mogan cookinginillinois - Mar 25, 2012
    I shared a photo of this recipe.
    View photo