Dorito Chicken
This Dorito Chicken is SO EASY! Crispy Cool Ranch Doritos coat tender chicken breasts for a crunchy, creamy, and flavorful meal perfect for any night.
Equipment
- Baking Dish
- Mixing Bowl
- Food processor or zip-top bag
- Measuring cups and spoons
- Whisk or Spoon
Ingredients
- 3 cups Cool Ranch Doritos
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon minced garlic
- 1 teaspoon ground black pepper
- 1 cup freshly shredded Parmesan cheese
- 4 boneless, skinless chicken breasts
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your chicken cooks evenly and thoroughly.
- In a mixing bowl, combine the mayonnaise, sour cream, minced garlic, black pepper, and sea salt. Whisk until smooth and well combined.
- Using a food processor or a zip-top bag, crush the Cool Ranch Doritos into fine crumbs. You want a texture similar to breadcrumbs for optimal coating.
- Take each chicken breast and dip it into the creamy mixture, ensuring it’s completely covered. Then, coat the chicken in the crushed Doritos, pressing gently to adhere the crumbs.
- Sprinkle the freshly shredded Parmesan cheese over the top of each coated chicken breast for an extra layer of flavor.
- Place the coated chicken breasts in a greased baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the coating is golden brown.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This will help retain the juices and ensure each bite is perfectly tender.
Notes
- Make sure chicken breasts are of even thickness for uniform cooking.
- Rest the chicken after baking to keep it juicy.
- Use Greek yogurt or cottage cheese as lighter replacements for mayonnaise or sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze unbaked coated chicken for a quick meal later; avoid freezing cooked coated chicken to preserve texture.