![]() Just adjust the cooking time according to the size of your chicken breasts. The good news is that you can use either in the recipe. I get it, some people prefer chicken breasts over thighs. Seal it tight and let it marinate overnight or for up to 24 hours.ĬAN I USE CHICKEN BREASTS INSTEAD OF THIGHS? Add half of this spice mix to a gallon-sized ziplock bag with the buttermilk and the chicken thighs. Trust me, you don’t want to skip this step! Start by mixing the paprika, garlic powder, onion powder, chili powder, dried thyme, salt, pepper, and cayenne pepper (the cayenne is optional but adds a nice kick). STEP ONE: You’ll need to give yourself some advance notice to marinate this chicken. If you like a little heat, add cayenne pepper and finish it with good ol’ salt and pepper.ĭredge: Make a dredge with eggs and milk to help coat the chicken thighs.Ĭoating: This coating consists of the same homemade spice blend, traditional bread crumbs, and flour. Grab the paprika, garlic powder, onion powder, chili powder, and dried thyme. ![]() Spices: To flavor this chicken, you’ll need a mix of several different spices from your cupboard. The chicken will marinate overnight with buttermilk and a homemade spice blend. It was wonderful! I am the first to admit I can be picky when it comes to trying new things, but I was happily surprised at how tasty our Sweet and Savory marinade turned out.Chicken: You’ll want to use 2 pounds of bone-in skin-on chicken thighs. ![]() I also had the leftover chicken the next day, served on top of my garden salad. We used the remaining marinade to dip the chicken in during our meal. We served our Sweet and Savory Gluten Free Chicken with rice and a variety of veggies. Bake at the pre-set temperature for 25 minutes. At this point you can choose to refrigerate your marinated chicken for a couple of hours OR you can cook it right away! Once you are ready for the oven lay the chicken breasts on the baking sheet. We use tinfoil when using cookie sheets, however you can use a glass baking dish that has been lightly greased as well.Ĭoat each of your chicken breasts in the marinade, making sure to cover the whole breast. Set aside one third of the mixture for use later. This is the easy part! Combine the mustard, Hidden Valley Ranch dressing and the brown sugar in a bowl, mixing thoroughly. 4 (5 to 6 oz) boneless, skinless chicken breasts.2/3 cup of Original Hidden Valley Ranch Dressing.The end result is this lovely Sweet and Savory Gluten Free Chicken Marinade made with Hidden Valley Ranch dressing. But, this was a familiar challenge and we were up for the task. We soon came to realize that looking for items with, or without gluten could be time consuming and complicated. After all we are seasoned (pardon the pun □ ) vets when it comes to reading labels. My initial thought was that this would be a breeze. The challenge this time out was to make sure that all of the ingredients were gluten free as well. The recipe that my husband Doug created (see, I give credit where it is due □ ) is this delicious marinade/dressing that we used on chicken. I have to share that I did not know that Hidden Valley Ranch dressings were gluten free, but now that I know we will be using them in many more recipes. This winter the MapleMouseMama family had the opportunity to try our hand at using a great product to create a new recipe, one that would fall under the gluten free category! The task was to create a dish using Hidden Valley Ranch dressings. Or, if you are my husband, create an original one. As many of you know we have food allergies in our household so we always jump at the chance to try Food Allergy friendly recipes.
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