Crispy Ranch Chicken

Yesterday Husband and I went to a food truck festival, SO MUCH FUN.  Who would’ve thought such yummy food could come from a food truck?  As expected, my favorite food truck was the cupcake truck, duh. I got a red velvet cupcake with cream cheese frosting and it was heavenly.  I will definitely be on the look out for future food truck festivals.



For dinner tonight I made this Crispy Ranch Chicken and it turned out delicious.  I love this recipe because it had a fried chicken crunch, but it was baked and relatively healthy!  I modified this recipe from LaLoosh.



  • 4 skinless, boneless chicken breasts (4oz each)
  • 1 cup cornflakes cereal
  • 1 packet dry Ranch dressing mix
  • 1/2 cup fat free sour cream
  • 2 tablespoons dijon mustard
  • Oil spray (Like PAM)


1. Preheat oven to 400 degrees

2.  In bowl mix together sour cream and dijon mustard.  Coat each chicken breast with sour cream-mustard combination.

3.  In a large Ziploc bag, add the cornflakes and Ranch Mix, and crush cornflakes well.  Place mixture in bowl .

4. One by one, put each sour cream coated chicken in the seasoned cornflake crumbs and coat chicken breast well with cornflakes mixture.

5. Place coated chicken in a 9×13 inch baking dish that has been sprayed with non-fat cooking spray. Mist chicken with non fat oil spray.  Place in oven uncovered for 30-35 minutes until thoroughly cooked.



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