In my more “family style” cooking days, I had a LARGE repertoire of recipes. Now that I look back, I realize it was too large for our size of family (nine total) and for my time constraints (managing and homeschooling a large family didn’t leave a lot of time for the level of kitchen experimentation I did—and this often left me frustrated). Fast forward to my tweaking of recipes to make them more healthful, and I have some of the same problems—too much experimenting, too many recipes, and on and on! (Doesn’t look like I have learned much over the years!)
When I revisited this recipe to make it healthier, I thought of all of those things…then dug right in to it to tweak it! ? This is one of my freezer entrees. This means that you get the original recipe to feed six….then the doubled version and quadrupled version for your freezer.
There are many breading options that are healthier than straight up cornbread mix, biscuit mix, or panko crumbs. I am in the final stages of experimenting with one that uses a combination of Parmesan cheese, crushed pork rinds, and one of my flour mixes. If you don’t mind a small box of corn bread mix spread out over six servings and the convenience is more important to you than the carb count (or “realness” of a portion of your recipe), then go for it. If you use your own breading mix, you’ll want to add corn meal and sweetener to it as a substitute for corn bread mix.
These are amazing fresh and pretty good out of the freezer. They are a convenient, yummy chicken breast that can be on the table quickly from your freezer to your oven.
Be sure you indicate on your freezer bag the state your meats are in. With many cooks in my kitchen throughout my kids’ high school days, I got into the habit of always writing RAW, FULLY COOKED, or PARTIALLY COOKED on my freezer bags. This is especially important if you sometimes freeze things raw and sometimes precook then freeze. This is often the case with my chicken breasts, meatballs, and meatloaves.
Below are links to the ingredients I use in the recipe above. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
- 12 ounce Corn Bread Mix OR Combine the following for a healthier combination: ½ cup corn meal, ½ cup Parmesan cheese, ½ cup Very Low Carb Flour Mix, and ⅛ cup Pyure(or ¼ cup of cup-for-cup bullk sugar-free sweetener)
- ¼ ounce Ranch dressing mix
- 1⅓ Cup Milk (I use unsweetened, unflavored almond milk)
- 10 Chicken Breast
- Olive Oil as needed for browning
- Combine cornbread mix and salad dressing mix in a large plastic zipping
- bag; set aside.
- Pour milk into a shallow bowl. Dip chicken into milk.
- Place in cornbread mixture and shake to coat.
- Flash freeze on cookie sheets without letting them overlap until solidly frozen. (This is important—do not layer them in a foil pan, even with parchment between them. You will have a mess trying to separate them later!)
- Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)
- Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)
PIN THIS RECIPE!
Labels:
Crunchy Ranch Chicken DATE: RAW
Thaw them laid out separately. Heat oil and cook until golden on both sides 6-7 mins per side or until juices run clear. (May also spray with PAM or olive oil and bake until crispy and done.)
- 24 ounce Corn Bread Mix OR Combine the following for a healthier combination: 1 cup corn meal, 1 cup Parmesan cheese, 1 cup Very Low Carb Flour Mix, and ¼ cup Pyure(or ½ cup of cup-for-cup bulk sugar-free sweetener)
- ½ ounce Ranch dressing mix
- 2⅔ Cup Milk (I use unsweetened, unflavored almond milk)
- 20 Chicken Breasts
- Olive Oil as needed for browning
- Combine cornbread mix and salad dressing mix in a large plastic zipping
- bag; set aside.
- Pour milk into a shallow bowl. Dip chicken into milk.
- Place in cornbread mixture and shake to coat.
- Flash freeze on cookie sheets without letting them overlap until solidly frozen. (This is important—do not layer them in a foil pan, even with parchment between them. You will have a mess trying to separate them later!)
- Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)
- Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)
PIN THIS RECIPE!
Labels:
Crunchy Ranch Chicken: DATE RAW
Thaw them laid out separately. Heat oil and cook until golden on both sides 6-7 mins per side or until juices run clear. (May also spray with PAM or olive oil and bake until crispy and done.)
- 48 ounce Corn Bread Mix OR Combine the following for a healthier combination: 2 cups corn meal, 2 cups Parmesan cheese, 2 cups Very Low Carb Flour Mix, and ½ cup Pyure(or 1 cup of cup-for-cup bulk sugar-free sweetener)
- 1 ounceRanch dressing mix
- 5⅓ Cup Milk (I use unsweetened, unflavored almond milk)
- 40 Chicken Breasts
- Olive Oilas needed for browning
- Combine cornbread mix and salad dressing mix in a large plastic zipping
- bag; set aside.
- Pour milk into a shallow bowl. Dip chicken into milk.
- Place in cornbread mixture and shake to coat.
- Flash freeze on cookie sheets without letting them overlap until solidly frozen. (This is important—do not layer them in a foil pan, even with parchment between them. You will have a mess trying to separate them later!)
- Transfer to bags. (I like to put on paper plates and slide them into bags or put them in foil pans and cover/slide into large bags in order to keep coating on better.)
- Label and freeze. (I used to cook these then freeze them; the coating doesn’t seem to stay on as well, but that is more convenient when you need them.)
PIN THIS RECIPE!
Labels:
Crunchy Ranch Chicken: DATE RAW
Thaw them laid out separately. Heat oil and cook until golden on both sides 6-7 mins per side or until juices run clear. (May also spray with PAM or olive oil and bake until crispy and done.)
