Crispy ranch chicken

I served this with a mash prepared from 1/4 medium cauli, (chopped and cooked), a 1/4 cup each of chopped parsley and grated tasty cheese and 1 tablespoon of butter.

Ingredients

4 large	Skinned and boned chicken thighs (Main)
½ cup	Ranch dressing (Main)
4 cups	Corn chips (Main)

Directions

1. Halve the chicken thighs and place in a shallow dish. Pour the dressing over the chicken and move around to coat evenly.
2. Preheat the oven to 180°C. Lightly oil a roasting pan.
3. Crush the corn chips until they resemble coarse breadcrumbs. Place on a plate.
4. Dip the thighs into the chips to coat evenly. Place in a single layer in the roasting pan. Bake for 40-45 minutes until golden and cooked.

See more of Jan's winter winners recipes

• Chive soufflé
• Seafood chowder