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Moist, slightly tangy chicken, covered in a mildly crunchy coating, and as an added bonus gluten free. You get all that in this flavorful dish. When I first heard of using ranch dressing as part of a coating for chicken I thought, no way ranch is for salads. When my daughter reminded me that she likes to use it as a dip for chicken nuggets and that it was really good, I rethought my original reluctance and decided to give it a try. I wanted something besides flour to use as the main part of the breading to change it up a bit, and after looking through my pantry decided on a box of corn flakes. I gave them a quick whirl through my food processor and the breading was ready. Once baked it came out tender, juicy and full of flavor. My family gobbled it up.

Baked Ranch Chicken

4 chicken leg quarters, cut up
2 cups corn flake crumbs
1 tsp. Mrs Dash Poultry Seasoning
1/2 tsp sea salt
1/2 tsp garlic powder
1 cup ranch dressing {Try my homemade version}

Mix corn flake crumbs and seasonings together. Dredge chicken pieces in ranch dressing, then roll in the corn flake mixture. Place pieces on a greased baking pan and bake in a 350 degree oven for 45 minutes, or until juices run clear when chicken is pierced with a knife.