Here’s a super easy, flavor-packed recipe for Crispy Buttered Ranch Chicken — juicy chicken breasts or thighs coated in seasoned ranch crumbs, baked (or air-fried) to golden, buttery perfection. It’s crispy on the outside, tender on the inside, and absolutely delicious!
🍗 Crispy Buttered Ranch Chicken
🍽️ Servings: 4
⏱️ Ready in: ~45 minutes
🧂 Ingredients:
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4 boneless, skinless chicken breasts (or thighs)
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1/2 cup melted butter
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1 packet (1 oz) ranch seasoning mix (like Hidden Valley)
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1 1/2 cups crushed cornflakes or panko breadcrumbs
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1/2 cup grated Parmesan cheese (optional but recommended)
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1/2 tsp garlic powder
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1/2 tsp paprika
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Salt & pepper, to taste
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Optional garnish: chopped parsley or chives
🧑🍳 Instructions:
1. Preheat Oven:
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Preheat your oven to 375°F (190°C).
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Line a baking sheet with foil or parchment and lightly grease it.
2. Prepare the Coating:
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In a shallow bowl, combine:
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Crushed cornflakes or panko
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Ranch seasoning
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Parmesan cheese
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Garlic powder, paprika
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A pinch of salt and pepper
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3. Butter Dip:
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Place melted butter in a separate shallow bowl.
4. Coat the Chicken:
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Dip each chicken piece into the melted butter, coating well.
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Then press into the ranch crumb mixture until fully coated.
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Arrange on the prepared baking sheet.
5. Bake:
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Bake for 30–35 minutes, or until golden brown and the internal temp reaches 165°F (74°C).
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For extra crispiness, broil for the last 2–3 minutes (watch carefully).
6. Serve:
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Let rest for a few minutes before serving.
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Garnish with parsley or chives if desired.
🥗 Serving Ideas:
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Pair with mashed potatoes, roasted veggies, or a side salad.
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Also delicious in a sandwich or wrap the next day!
🔄 Variations:
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Air fryer: Cook at 375°F for 18–22 minutes, flipping halfway.
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Spicy version: Add cayenne or crushed red pepper to the crumb mix.
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Gluten-free: Use gluten-free panko or crushed rice cereal.