Ranch Crusted Chicken with Alabama BBQ Sauce

The Steps

Preheat your oven or grill to 375 degrees. Start by butterflying the chicken breast. Then cut them in half creating two pieces. Then using plastic wrap over the chicken, pound with a meat hammer or the backside of a small cast iron skillet. Pound thin.

Next, season with Kosher salt and set aside while you set up your dredging station. Start by putting the flour on a small sheet tray or plate. Add some Kosher salt and cracked black pepper then fan out so it is even and easy to dredge the chicken. Next, crack 3 large eggs into a bowl. Add Kosher salt and cracked black pepper – whisk until slightly foamy.

Next, set up another small sheet tray or plate with the Diamond of California Ranch Flavored Nut Coatings. Grate about a ⅓ cup of Fontina cheese into the Nut Coatings. Mix thoroughly. Now dredge the chicken by starting with the flour, then egg wash, then lastly the Diamond of California Ranch Flavored Nut Coatings.

Place “breaded” chicken on a larger clean sheet tray with parchment paper. Place the sheet tray with chicken into the oven or onto the grill.

Using a meat thermometer, cook until the chicken hits 165 degrees internal temperature. Flip halfway through the cook. Remove from heat and let cool slightly.

While the chicken is cooling, add all the Alabama White BBQ sauce ingredients into a bowl and mix until completely incorporated.

Plate the dish by putting down chicken, then drizzle BBQ sauce over top and finish with the scallions cut on the bias. Enjoy!