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A blend of whole-wheat panko and fine cornmeal gives this healthy chicken recipe the perfect amount of crunch even though it's not deep fried. Making an easy homemade buttermilk ranch dressing recipe means you can skip bottled, which may have additives and stabilizers.

Source: EatingWell Magazine, July/August 2017


Read the full recipe after the video.

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.

  • Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.

  • Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)

  • Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.

  • Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.

Nutrition Facts

3 cups salad with 3-4 pieces chicken
536 calories; protein 31g; carbohydrates 33.6g; dietary fiber 5.5g; sugars 9.7g; fat 32.2g; saturated fat 5.7g; cholesterol 72.4mg; vitamin a iu 3496.5IU; vitamin c 18.1mg; folate 107.8mcg; calcium 114.3mg; iron 3.1mg; magnesium 72.9mg; potassium 818.8mg; sodium 543.4mg.

1 1/2 starch, 1 vegetable, 3 lean meat, 5 1/2 fat