Classic breaded chicken, but with an upgrade of crispy panko bread crumbs. The simple marinade keeps the chicken moist while a crisp crust forms on the outside of the breast. My dad loves it, and often asks me to make extra so he can have leftovers the next day.

4 chicken breasts

½ cup vinegar

½ cup ranch salad dressing

2/3 cup panko bread crumbs

2/3 cup cornmeal

1 teaspoon garlic powder

Extra virgin olive oil

Salt and pepper to taste

Take a zip lock plastic bag, pour in the vinegar and ranch. Mix to combine. Add the chicken to the bag, press out excess air, and zip it closed. Mush around the bag so the chicken becomes completely coated. Refrigerate and allow the chicken to marinate for 1 hour to 1.5 hours.

Preheat the oven to 375 degrees Fahrenheit.

On a plate, mix the panko, cornmeal, garlic powder, salt, and pepper. Coat the marinated chicken in this dry mixture and then place the breaded breasts on a wire rack sitting on a baking sheet. Drizzle the top of chicken with some oil (about a tablespoon per piece). Put into the oven and bake for 20-25 minutes. Switch to the broiler and broiler for 10-15 minutes, or until the crust becomes golden and chicken cooked through.

Remove from the oven. Serve and enjoy!