July 19, 2013
Hello, all! This might be the first recipe I ever made that wasn’t a baked good, back four years ago. I figured it was time to share it, since the reaction I got from my family when I fed the completed chicken to them all those years ago has stuck with me, encouraging me to keep cooking.
Overall, this recipe is exceedingly easy to prepare a day ahead of time, just toss the marinating chicken in the fridge before you go to bed (or before you leave for work in the morning, if you’re me) and fry it up when you return.
Lets get started!
Ingredients
- 5 chicken breasts
- 12 ounce bottle of ranch dressing
- 1/4th cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- A pinch of rock salt
Directions
- Make certain you have the required ingredients
- Place all ingredients in a gallon freezer bag and mix thoroughly.
- Split whole chicken breasts into halves and place into marinade in the bag.
- Make sure the marinade is coating the chicken halves completely.
- Let the chicken rest in the marinade in the fridge for at least four hours. I’ve found it to be best done before twelve hours, but it was fine all the same.
- If you’re at home, shift around the bag from time to time, just to make sure the marinade is still covering the chicken.
- Remove the marinated chicken from the bag.
- Tip: You can wipe off some of the marinade after you take the chicken out of the bag so the chicken doesn’t become greasy while cooking. (It depends on personal taste.) The picture above is how the chicken looked after squeegeeing some of the marinade off.
- After those hours are up, take each chicken slice and fry it in olive oil on about medium heat until the internal temperature reaches 170 degrees.
- It should look like the above picture when it is nearly done.
Congratulations, you’ve made Ranch Marinated Chicken! Pretty easy, huh? Let me know what you think in the comments below!
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Broke College Baker 