Crispy Oven Ranch Chicken
Deliciously crispy and seasoned with ranch, this oven-baked chicken is perfect for family dinners.
Equipment
- 1 baking sheet lined with parchment paper
- 1 wire rack for even cooking
- 1 mixing bowls for marinading and coating
Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 packet 1 ounce ranch seasoning mix
Coating
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
Preparation
- In a bowl, combine the buttermilk and ranch seasoning mix. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes.
- In another bowl, mix breadcrumbs, Parmesan cheese, flour, garlic powder, onion powder, and black pepper. Stir until well combined.
Serving
- Preheat your oven to 400°F. Remove the chicken from the marinade, allowing excess to drip off. Coat each piece thoroughly in the breadcrumb mixture. Place on a wire rack set over a baking sheet.
- Bake in the oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F.
Storage
- Allow any leftover chicken to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For extra flavor, allow chicken to marinate overnight. Use panko breadcrumbs for added crunch.
Ingredient Substitutions: Substitute Greek yogurt for buttermilk if desired. Use gluten-free breadcrumbs for a gluten-free version.
How to Serve: Serve with a side of roasted vegetables or a fresh salad.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Marinate the chicken the night before for a quick meal the next day.
Ingredient Substitutions: Substitute Greek yogurt for buttermilk if desired. Use gluten-free breadcrumbs for a gluten-free version.
How to Serve: Serve with a side of roasted vegetables or a fresh salad.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Marinate the chicken the night before for a quick meal the next day.