Description
This Buffalo Ranch Baked Chicken recipe combines tender, marinated chicken breasts with a crispy, flavorful coating and a zesty buffalo ranch sauce. Baked to perfection, this dish delivers a delicious blend of spicy and creamy flavors, perfect for a quick weeknight dinner or game day meal.
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. Pound chicken breasts to an even thickness of 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 flour, panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and cayenne pepper if desired. Season the mixture generously with salt and pepper.
- Coat and Bake the Chicken: Preheat the oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray. Remove chicken from the marinade, letting excess drip off. Dredge chicken in the flour mixture, pressing firmly to create a thorough coating. Repeat on both sides. Place coated chicken on the prepared baking sheet, spacing pieces evenly.
- Bake the Chicken: Bake on the middle rack for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Make the Buffalo Ranch Sauce: In a small bowl, whisk together buffalo wing sauce, ranch dressing, and melted butter. Adjust ingredient amounts to achieve your preferred balance of flavors.
- Finish and Serve: Once the chicken is done baking, remove it from the oven and brush generously with the buffalo ranch sauce. For an extra crispy finish, broil the chicken for 1-2 minutes, watching carefully to avoid burning. Serve immediately for best flavor and texture.
Notes
- Marinate chicken for up to 4 hours for maximum tenderness and flavor.
- If you prefer less heat, reduce or omit the cayenne pepper and hot sauce in the marinade.
- Broiling is optional but gives the coating an extra crispy texture.
- Use a meat thermometer to ensure the chicken is safely cooked at 165°F (74°C).
- Leftover chicken can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
