Description
This Buffalo Ranch Baked Chicken recipe combines the tangy flavors of buffalo wing sauce and ranch dressing with a crispy parmesan and panko crust. Marinated in buttermilk and hot sauce for tenderness, the chicken is coated, baked, and finished with a flavorful buffalo ranch sauce for a delicious, crowd-pleasing meal perfect for dinner or game day.
Ingredients
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tbsp hot sauce (such as Frank’s RedHot)
- Salt and pepper to taste
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. Pound chicken breasts to an even thickness (about 1/2 inch) if needed. Place chicken in the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, combine the flour, panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and cayenne pepper if using. Season generously with salt and pepper to enhance the crust’s flavor.
- Coat the Chicken: Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray. Remove chicken from marinade, letting excess liquid drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly so the coating sticks well. Repeat on both sides for an even crust.
- Bake the Chicken: Place 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), resulting in juicy, tender meat with a crispy crust.
- Make the Buffalo Ranch Sauce: While the chicken bakes, whisk together the buffalo wing sauce, ranch dressing, and melted butter in a small bowl. Adjust the proportions to your preference for heat and creaminess.
- Finish and Serve: Once cooked, remove the chicken from the oven and brush it generously with the buffalo ranch sauce. For an extra crispy and caramelized finish, broil the chicken for 1-2 minutes while watching closely to prevent burning. Serve immediately to enjoy the perfect combination of crispy, tangy, and creamy flavors.
Notes
- For best results, marinate the chicken for at least 30 minutes but no longer than 4 hours to prevent the marinade from breaking down the meat too much.
- If you prefer a spicier kick, increase the cayenne pepper or hot sauce in the marinade.
- Broiling the chicken at the end is optional but adds a deliciously crispy finish.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Leftover chicken can be refrigerated for up to 3 days and reheated in the oven to retain its crispiness.
