I remember my first few months grocery shopping in the Netherlands. I’d peruse the stores, translating, hoping I’d find the right ingredients, and looking for familiar brands. The familiar brands were few and far between – but my local Jumbo grocery store stocked Doritos. Yum! I eyed each flavour (yes, spelled with a ‘u’). Nacho Cheese, Natural, and what’s this? Cool American? What the heck does that mean? Curious, I exchanged my Euros for a Cool American flavoured bag of tortilla chips and opened it upon entering my house. I reached in, grabbed and chip and took a bite. Ranch! Cool American tasted just like Cool Ranch Doritos! To be fair, though – no one ever told you how American ranch dressing is, or how much you’d crave those little packets of Hidden Valley after you move overseas. I’ve tucked packets into my suitcases, requested them in care packages, and purchased them at expat stores. The tiny packets are to be savored, only opened for the most worthiest of occasions. This recipe fits the bill. And if you’re in the U.S., well. . . just remember the Doritos eaters around the world think you’re Cool.
1/2 cup (113 grams) butter, melted
2 eggs, gently beaten
3/4 cup (about 40 grams) grated parmesan cheese
1 packet ranch salad dressing mix
3/4 cup (about 40 grams) crushed corn flakes
6 boneless chicken breasts (about 1 kilo) or chicken tenders work too!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) Using cooking spray, grease a 9×13 inch (20 cm x 30 cm) glass dish.
Combine melted butter and eggs in a small bowl. Combine grated parmesan cheese and ranch mix in another small bowl. Pour crushed corn flakes in a final bowl. (I usually crush cereal by putting in a bowl and crushing with the bottom of a juice glass, or you can put the cereal inside a plastic zip bag and crush with a rolling pin).
Rinse chicken breasts or tenders and pat dry. Dip chicken in butter/egg mixture, then parmesan cheese/ranch mixture. Dip chicken again in butter/egg mixture, then press into corn flakes – making sure coating is even on all sides.
Place each chicken breast or tender in glass dish and bake in preheated oven. For chicken breasts, cook for about 45 minutes. Chicken tenders take less time, about 30 minutes. Test chicken for doneness by cutting – the chicken should no longer be pink in the center – or inserting a thermometer into the center. When done, it should read 165 degrees Fahrenheit (74 degrees Celsius).