EASY OVEN-FRIED RANCH CHICKEN

Trim any excess fat off of the chicken thighs and place them in a large bowl with the ranch dressing, egg, 2 teaspoons of the Italian dressing, and black pepper.  Massage everything together with your hands until well combined.  Be sure to push some of the marinade under the chicken skin and make sure everything is very well coated.  Let marinate for 1-3 hours or – even better – overnight.

Preheat oven to 425 degrees.  Line a baking sheet with parchment or foil and place a metal cooking rack on top.  Spray the rack with non-stick spray.  Note – the rack will allow air to circulate around the chicken and the parchment/foil will make easy clean up.

Combine the breadcrumbs, parmesan, parsley, and remaining teaspoon of Italian seasoning in a shallow baking dish (pie plate also works).  Mix well.

Firmly press each marinated piece of chicken into the breadcrumb mixture, turning until the thighs are all very well coated.  Place them, skin-side-up, on the wired rack.  Generously drizzle them all over with olive oil.

Place the pan in the oven and bake for 20 minutes.  Remove the pan and, using tongs, flip each thigh over.  You may have to gently wiggle them a bit to release them from the rack.  Drizzle again all over with olive oil and place them back in the oven.  Bake for 10 minutes more and remove again.

Flip the chicken back over and drizzle oil one more time.  Back in the oven for 5-10 more minutes until they are golden brown and the juices run clear when pierced with a steak knife.  The internal temperature should measure 165 degrees.

Let the chicken rest for 10 minutes.  Serve with your favorite sides and DEVOUR!  Crunchy on the outside and super moist on the inside!!!

*Cook time will vary depending on the cut of chicken and also the size of the parts.  Just make sure your internal temperature is 165 degrees and juices run clear.