Hot, crisp chicken, cold, crunchy vegetables, and a coat of ranch. It’s such a crowd pleaser and simple to throw together. It’s basically a colonel burger from the ‘dirty bird’, but with salad. A dish for grown-ups — though small people tend to love this one just as much.
Serves 6-8.
Ingredients 12
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Preheat the oven to 180˚C (360˚F).
Set three shallow bowls along your kitchen bench and add, from left to right, the , followed by the whisked , and finally the .
Roll the thighs out so they are flat (no need to flatten them with a mallet), then coat each fillet in the before dredging in the and finally coating in the . Season with salt and freshly ground black pepper.
Place an ovenproof frying pan over medium–high heat. Add the and, once shimmering, add the , being careful not to overcrowd the pan. Cook for 1–3 minutes or until the chicken takes on a lovely golden colour. Flip the chicken, then pop the pan in the oven for 6 minutes or until the chicken has cooked through.
Remove the from the oven and cut into thick slices.
Layer the , , and on a plate and top with the sliced . Drizzle with the and season with salt and pepper. Serve with additional ranch on the side.
Serve hot, to best enjoy the crisp hot against the cooling fresh vegetables.
