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Crispy Baked Ranch Chicken

Crispy Baked Ranch Chicken

Discover the ultimate easy and flavorful weeknight meal with our Crispy Baked Ranch Chicken recipe, a simple yet incredibly delicious dish that’s perfect for busy families. This recipe not only delivers pantry-staple flavors but also offers a healthier, baked alternative to fried chicken, making it a smart and satisfying choice.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into uniform pieces
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 2 large eggs beaten
  • 2 tablespoons milk
  • 1/4 cup olive oil or melted butter
  • pinch salt for dredging
  • pinch pepper for dredging

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Shallow Dishes/Bowls
  • Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. If you're using chicken breasts, you might want to pound them to an even thickness for consistent cooking.
  2. Create three shallow dishes or bowls. In the first bowl, combine the all-purpose flour with a pinch of salt and pepper. In the second bowl, whisk together the beaten eggs and milk until well combined. In the third bowl, mix the Panko breadcrumbs, dry ranch seasoning mix, and grated Parmesan cheese until thoroughly blended. This three-step breading process will ensure a wonderfully crispy coating.
    1/4 cup all-purpose flour, pinch salt, pinch pepper, 2 large eggs, 2 tablespoons milk, 1/2 cup Panko breadcrumbs, 1 packet (1 oz) dry ranch seasoning mix, 1/4 cup grated Parmesan cheese
  3. Working with one piece of chicken at a time, dredge each piece in the flour mixture, shaking off any excess. Next, dip it into the egg-milk mixture, allowing any excess to drip off. Finally, coat the chicken thoroughly in the Panko-Parmesan-ranch mixture, pressing gently to ensure the breadcrumbs adhere well. Place the coated chicken pieces onto the prepared baking sheet in a single layer, ensuring they are not touching to allow for even crisping.
    1.5 lbs boneless, skinless chicken breasts or thighs, 1/4 cup all-purpose flour, 2 large eggs, 2 tablespoons milk, 1/2 cup Panko breadcrumbs, 1 packet (1 oz) dry ranch seasoning mix, 1/4 cup grated Parmesan cheese
  4. Drizzle or brush the tops of the breaded chicken pieces with olive oil or melted butter. This fat is crucial for achieving that golden-brown, crispy exterior. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the breading is golden and crispy. The exact baking time will depend on the thickness of your chicken pieces. You can check for doneness by inserting a meat thermometer into the thickest part of the chicken; it should read 165°F (74°C).
    1/4 cup olive oil or melted butter
  5. Once cooked, remove the Crispy Baked Ranch Chicken from the oven and let it rest on the baking sheet for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and tender chicken. Serve hot with your favorite sides.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or air fryer to maintain crispiness. Freeze for up to 2-3 months.