RANCH SEASONING FRIED CHICKEN RECIPES

Steps:

• Preheat the oven to 425°F.
• Season the chicken with 2 teaspoons of the Hidden Valley^® Original Ranch^® Seasoning, Salad Dressing & Recipe Mix Packet.
• Heat the oil in a large, ovenproof frying pan (preferably nonstick) over medium-high heat.
• Add the chicken and sauté until browned, about 5 minutes, then turn the chicken over and sauté for one minute. Add the chicken broth, butter and remaining seasoning mix, and bring to a boil, stirring gently to combine.
• Transfer the whole pan to the oven and roast until the chicken is cooked through, about 15 minutes. Baste twice throughout cooking with the seasoned broth.
• Serve warm with any remaining sauce on the side.

Steps:

• Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
• Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
• Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
• Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
• When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
• Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
• Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
• Garnish soup with reserved bacon and green onions.