Description
This Buffalo Ranch Baked Chicken recipe offers a flavorful and crispy chicken dish marinated in buttermilk and hot sauce, coated with a seasoned breadcrumb mixture, baked to perfection, and finished with a tangy buffalo ranch sauce. It’s a perfect combination of spicy, creamy, and savory flavors, ideal for a satisfying meal enjoyed by the whole family.
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
Sauce and Finishing
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 2 tbsp melted butter
- Cooking spray
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk and hot sauce to create the marinade.
- Prepare the Chicken: Pound chicken breasts to an even thickness (about 1/2 inch) for even cooking if needed.
- Soak Chicken: Place the chicken breasts in the buttermilk mixture, ensuring full submersion. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, combine all-purpose flour, panko breadcrumbs, Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and optional cayenne pepper. Season generously with salt and pepper.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray to prevent sticking.
- Coat the Chicken: Remove chicken from the marinade allowing excess to drip off. Dredge each breast in the flour and breadcrumb mixture, pressing firmly to ensure an even coat on both sides.
- Bake the Chicken: Place the coated chicken breasts evenly spaced on the baking sheet and bake for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- 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 ratios to suit your taste preference.
- Apply Sauce and Broil: When the chicken is done baking, remove from the oven and brush generously with the buffalo ranch sauce. For an extra crispy finish, place under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Serve: Serve the chicken immediately with your favorite sides and enjoy the flavorful, crispy buffalo ranch chicken.
Notes
- Marinating chicken in buttermilk tenderizes the meat and adds flavor, so don’t skip or shorten this step too much.
- Adjust the cayenne pepper for spiciness according to your preference or omit for a milder version.
- Broiling at the end is optional but gives a nice crispy coating and caramelized flavor.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
