Serves 4
225 cal · 75 min
Hot-Wing-Flavored Chicken with Ranch Sauce
Recipe GLPR931943d04dfc01
Tender, crispy-coated chicken breast marinated in hot sauce, lemon, and oil, then oven-baked until golden and juicy. Served with a cool, creamy ranch-style dipping sauce made from light sour cream, buttermilk, garlic, and fresh dill. A lighter take on spicy fried chicken that's both satisfying and flavorful.
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Ingredients
2 teaspoons hot pepper sauce
1 tablespoon fresh lemon juice
2 teaspoons olive oil
4 boneless, skinless chicken breasts, all visible fat removed, halved (about 4 ounces each)
1 cup cornflake crumbs
¼ cup light sour cream or fat-free sour cream
1% low-fat buttermilk
½ teaspoon garlic powder
¼ teaspoon dried dillweed, crumbled
vegetable oil spray
Directions
In a large shallow bowl, combine the hot pepper sauce, fresh lemon juice, and olive oil. Stir until well blended.
Add the halved chicken breasts to the marinade and turn to coat all sides evenly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 8 hours. If marinating longer than 30 minutes, turn the chicken occasionally to ensure even coating.
Remove the chicken from the refrigerator and discard the marinade completely.
Preheat the oven to 375 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
Pour the cornflake crumbs onto a shallow plate.
Working with one piece at a time, place each chicken piece in the cornflake crumbs and turn to coat both sides thoroughly.
Transfer each coated chicken piece to the prepared baking pan, arranging them in a single layer.
Lightly spray the top surface of each chicken piece with vegetable oil spray to help the coating become crispy during baking.
Bake for approximately 30 minutes, or until a meat thermometer inserted into the thickest part of the largest piece reads 165 °F and the coating is golden and crisp.
While the chicken bakes, prepare the ranch sauce. In a small bowl, whisk together the light sour cream, buttermilk, garlic powder, and crumbled dillweed until smooth and well combined.
Cover the ranch sauce and refrigerate until ready to serve.
Once the chicken is cooked through and crispy, transfer the pieces to a serving plate.
Serve the chicken hot, drizzling the ranch sauce over the top or offering it alongside as a dipping sauce.
