“Ranch Chicken” is one of my oldest recipes. I came up with it one time that I was looking for a different way to season my chicken. I though about a packet of ranch dressing mix but I didn’t have it and for me, one item isn’t worth a trip to the grocery store. I found a very similar flavor mixing herbs and spices that I always have in my pantry. I’ve been making it ever since and my kids love it! So, why bother buying ranch mix, right? It is better when I know exactly what goes into my food anyway.
To make things even better, I made our chicken dinner in the Air Fryer! Every time I use this thing just blows me away. Five bone-in chicken tights perfectly cook in 25 minutes. The skin was so beautiful and crispy! I am never making chicken tights in the oven again. At least not until summer is over.
For the vegetables. Sauteed green beans and spring onions seasoned with salt and pepper. This dinner was a total hit!
Cooking time may very. If you think your chicken tights are small in size reduce the cooking time when they are skin side down to about 10 min. Cook the rest of the time skin side up so they have enough time to crispy.
5 to 6 Bone in chicken thighs
1 tablespoon olive oil
salt and pepper
1/4 teaspoon chicken bullion
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon dry dill
1/4 teaspoon dry parsley
Pat the chicken dry with a pepper towel and trim any excess fat. Place in a large bowl.
Add the tablespoon of oil and season with salt and pepper. Set aside.
In a small bowl mix the rest of the spices and herbs.
Evenly sprinkle the spice mix over the chicken and rub the chicken with your hands to make sure all the pieces are evenly coated. (use a pastry brush if you don’t want to handle the chicken).
Spray the inside of the air fryer with cooking spray and place the chicken thighs in the air fryer, skin side down.
Cook for 10-15 minutes at 375 Degrees.
Turn the chicken skin side up and cook for 8 to 10 minutes until cook through and golden brown.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.