Description
This Buffalo Ranch Baked Chicken recipe offers a deliciously crispy and flavorful twist on classic baked chicken breasts. Marinated in a spicy buttermilk and hot sauce mixture and coated with a crunchy blend of panko, Parmesan, and ranch seasoning, the chicken is baked to perfection and finished with a buttery buffalo ranch sauce. Perfect for an easy weeknight dinner that packs a punch of bold flavors.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tbsp hot sauce (such as Frank’s RedHot)
Coating
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp ranch seasoning mix
- 1 tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Buffalo Ranch Sauce
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 2 tbsp melted butter
Other
- Cooking spray
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk and hot sauce until combined. Pound chicken breasts to an even thickness of about 1/2 inch if needed to ensure even cooking. Place the chicken into the buttermilk mixture, making sure each piece is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours to allow flavors to penetrate.
- Prepare the Coating: In a shallow dish, combine the all-purpose flour, panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and cayenne pepper if using. Season the mixture generously with salt and black pepper, then mix well to combine all the dry ingredients evenly.
- Coat the Chicken: Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray. Remove each chicken breast from the marinade, allowing excess to drip off. Dredge the chicken pieces in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Repeat on the other side to fully cover the chicken.
- Bake the Chicken: Arrange the coated chicken breasts evenly spaced on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The coating should be golden and crispy.
- Make the Buffalo Ranch Sauce: While the chicken is baking, whisk together the buffalo wing sauce, ranch dressing, and melted butter in a small bowl. Adjust the proportions of buffalo wing sauce and ranch dressing to suit your taste preferences for heat and creaminess.
- Finish and Serve: Once the chicken is cooked, remove it from the oven and brush each piece generously with the buffalo ranch sauce. For an extra crispy and caramelized finish, broil the chicken for 1-2 minutes, watching closely to avoid burning. Serve immediately while hot for the best flavor and texture.
Notes
- If you prefer milder heat, omit the cayenne pepper and reduce the hot sauce in the marinade.
- For crispier chicken, double dredge the chicken by dipping it in the marinade again and coating a second time with the flour mixture.
- Serve with celery sticks and extra ranch dressing for a classic buffalo wing experience.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.
- Leftover chicken can be refrigerated for up to 3 days and reheated in the oven for best texture.
