Description
This Buffalo Ranch Baked Chicken recipe offers a flavorful and crispy chicken breast coated in a zesty blend of spices and Parmesan, marinated in a spicy buttermilk mixture, and finished with a luscious buffalo ranch sauce. Perfectly baked for a juicy interior and crispy exterior, it’s a crowd-pleaser ideal for a quick weeknight dinner or game day feast.
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
- Cooking spray
Buffalo Ranch Sauce
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 2 tbsp melted butter
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk and hot sauce to create a spicy marinade.
- Prepare Chicken: Pound chicken breasts to an even thickness of about 1/2 inch to ensure uniform cooking, if needed.
- Soak Chicken: Submerge the chicken breasts fully in the buttermilk-hot sauce mixture, cover, and refrigerate for at least 30 minutes or up to 4 hours to tenderize and flavor the meat.
- Prepare the Coating: In a shallow dish, mix together flour, panko breadcrumbs, grated Parmesan, ranch seasoning mix, paprika, garlic powder, onion powder, and cayenne pepper if using.
- Season the Coating: Generously add salt and pepper to the dry mixture and stir to evenly distribute the seasoning.
- Preheat Oven and Prepare Pan: Heat oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray to prevent sticking.
- Coat the Chicken: Remove each chicken breast from the marinade, allowing excess to drip off. Dredge in the flour-spice mixture, pressing firmly to ensure a thick, even coating on both sides.
- Arrange Chicken: Place the coated chicken breasts onto the prepared baking sheet, spacing them apart evenly to allow for uniform cooking.
- Bake the Chicken: Cook in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crispy.
- Make the Buffalo Ranch Sauce: In a small bowl, whisk together the buffalo wing sauce, ranch dressing, and melted butter until smooth and well combined. Adjust proportions to taste if desired.
- Brush Sauce on Chicken: Remove the chicken from the oven and generously brush the buffalo ranch sauce over each piece.
- Optional Broil for Crispiness: For an extra crispy finish, broil the coated chicken for 1-2 minutes, watching carefully to prevent burning.
- Serve: Serve immediately while hot and saucy, perfect alongside your favorite sides.
Notes
- Marinating the chicken for longer than 30 minutes enhances tenderness and flavor.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Broiling is optional but highly recommended for an extra crispy top layer.
- Adjust cayenne pepper according to your desired level of heat.
- This recipe pairs well with celery sticks, blue cheese dressing, or a fresh green salad.
