If you are craving a burst of flavor packed into tender, juicy chicken with a spicy yet creamy twist, this Buffalo Ranch Baked Chicken Recipe is just what you need. It perfectly balances the zing of buffalo wing sauce with the cool, herby notes of ranch, all wrapped in a crispy, golden coating that will have you coming back for seconds. Whether it’s a weeknight dinner or a weekend gathering, this dish brings excitement and comfort all in one bite.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Buffalo Ranch Baked Chicken Recipe. Each component plays a vital role from bringing moisture and spice to creating that irresistible crunchy crust and finishing with a luscious sauce that keeps every bite flavorful.
- 1.5 lbs boneless, skinless chicken breasts: The perfect lean protein that soaks up marinades beautifully and bakes evenly.
- 1 cup buttermilk: Tenderizes the chicken and creates the ideal base for a spicy marinade.
- 1 tbsp hot sauce (such as Frank’s RedHot): Adds the classic buffalo heat that wakes up your taste buds.
- 1 cup all-purpose flour: Forms the first layer of coating to help the crispy crust stick.
- 1/2 cup panko breadcrumbs: Delivers that irresistible crunch and texture.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory depth to the crumb mixture.
- 2 tbsp ranch seasoning mix: Infuses the coating with aromatic herbs and tangy notes.
- 1 tbsp paprika: Brings a smoky, vibrant color to the crust.
- 1 tsp garlic powder: Introduces a warm, savory undertone.
- 1/2 tsp onion powder: Enhances the overall flavor complexity.
- 1/4 tsp cayenne pepper (optional): For those who want an extra kick of heat.
- 1/2 cup buffalo wing sauce: The rich, spicy sauce that coats the chicken at the end for full-on flavor.
- 1/4 cup ranch dressing: Adds creaminess and cools down the buffalo spice.
- 2 tbsp melted butter: Gives richness to the sauce and helps it cling perfectly to the chicken.
- Cooking spray: Ensures the chicken crisps up nicely without sticking.
- Salt and pepper to taste: Essential seasonings to elevate every ingredient in the recipe.
How to Make Buffalo Ranch Baked Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together the creamy buttermilk and spicy hot sauce in a medium bowl. This marinade not only infuses flavor but also tenderizes the chicken breasts for juicy, flavorful results. Submerge the chicken completely in the mixture, cover it, and pop it in the fridge for at least 30 minutes, or up to 4 hours if you have the time to let those flavors really sink in.
Step 2: Prepare the Chicken
Once marinated, gently pound the chicken breasts so they reach an even thickness of about half an inch. This step ensures they cook uniformly, preventing dry edges or undercooked centers, so every bite is perfect.
Step 3: Create the Coating Mixture
In a shallow dish, combine the flour, panko breadcrumbs, Parmesan cheese, ranch seasoning, paprika, garlic powder, onion powder, and cayenne pepper if you want extra heat. Season generously with salt and pepper. This mixture will give your chicken that golden, crispy texture that’s simply irresistible.
Step 4: Coat the Chicken
Remove the chicken from the marinade, letting excess drip off naturally. Dredge each piece thoroughly in the dry mixture, pressing firmly so the coating sticks well and builds that coveted crispy crust. Flip and repeat on the second side for full coverage.
Step 5: Bake the Chicken
Preheat your oven to 400 degrees Fahrenheit and lightly grease a baking sheet with cooking spray to prevent sticking. Lay the coated chicken breasts evenly spaced on the sheet to allow air circulation, which helps crisping. Bake for 20 to 25 minutes until the chicken is cooked through, juicy inside, and the coating turns a beautiful golden brown. The internal temperature should reach 165 degrees Fahrenheit for perfect safety and tenderness.
Step 6: Make the Buffalo Ranch Sauce
While the chicken bakes, whisk together the buffalo wing sauce, ranch dressing, and melted butter in a small bowl. This silky blend ties the whole dish together, giving it that signature tangy and spicy profile with a buttery finish. Adjust the ratios to suit your heat preference — more buffalo sauce for a kick, or extra ranch for cooling creaminess.
Step 7: Finish and Serve
Once the chicken is out of the oven, generously brush each piece with the buffalo ranch sauce, making every bite burst with flavor. For a delightfully crispy finish, you can broil the chicken for 1 to 2 minutes—just keep a close eye to avoid burning. Serve immediately and get ready to impress!
How to Serve Buffalo Ranch Baked Chicken Recipe
Garnishes
Fresh garnishes can brighten this dish wonderfully. Try a sprinkle of chopped fresh parsley or green onions for color and an herbal note. A few celery sticks on the side bring crunch and a refreshing contrast that complements the spicy buffalo flavors beautifully.
Side Dishes
The creamy, spicy profile of this Buffalo Ranch Baked Chicken pairs excellently with cool, creamy sides like coleslaw or a crisp garden salad. Roasted vegetables or seasoned rice also make hearty accompaniments, soaking up any extra sauce and balancing the heat and tang with mild, comforting textures.
Creative Ways to Present
If you want to switch things up for a party or family meal, slice the baked chicken thinly and serve over a bed of fresh mixed greens tossed in ranch dressing for a Buffalo Ranch Chicken Salad. Alternatively, pile it onto soft sandwich buns with lettuce and tomatoes for a delicious buffalo chicken sandwich that elevates any meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The chicken keeps its flavor well but try to enjoy it within this timeframe for the best texture and taste.
Freezing
You can freeze cooked Buffalo Ranch Baked Chicken for up to 2 months. Wrap each piece tightly in plastic wrap and place into a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating for a quick meal anytime.
Reheating
For reheating, bake the chicken at 350 degrees Fahrenheit for about 10-15 minutes until warmed through. To revive crispness, you can also briefly broil for a minute or two, but watch closely to avoid burning. Microwaving is convenient but may soften the crust.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully with this recipe. They tend to be a bit juicier and can add a richer flavor. Just adjust the cooking time slightly, as thighs may take a few minutes longer to reach the proper temperature.
Is it possible to make this recipe dairy-free?
Yes, you can swap out the buttermilk for a dairy-free milk mixed with a bit of lemon juice or vinegar to mimic acidity. Use a dairy-free ranch seasoning and omit the Parmesan cheese or replace with a dairy-free alternative. The flavors will still shine through beautifully.
How spicy is this dish?
This Buffalo Ranch Baked Chicken Recipe has a moderate level of heat perfect for most spice lovers. If you prefer it milder, reduce or omit the cayenne pepper and hot sauce in the marinade. For more heat, add extra buffalo sauce or an extra pinch of cayenne.
Can I bake this chicken in an air fryer?
Yes! Air frying the coated chicken at 375 degrees Fahrenheit for about 15-18 minutes will give you an even crispier crust with less oil. Make sure to flip the chicken halfway through cooking for even browning.
What’s the best way to serve leftovers?
Leftovers are fantastic sliced on toasted sandwiches, diced into wraps, or added to salads for a quick and tasty lunch. You can also chop the chicken and mix it into pasta with ranch dressing for a fun twist on pasta salad.
Final Thoughts
This Buffalo Ranch Baked Chicken Recipe is truly a game-changer for anyone who loves bold flavors and comforting textures without fuss. It’s simple enough for a weeknight meal but impressive enough to serve guests with pride. Give it a try and watch how quickly it becomes a household favorite—it’s just that good!
Print
Buffalo Ranch Baked Chicken Recipe
- Prep Time: 15 minutes plus 30 minutes marinating
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Buffalo Ranch Baked Chicken recipe offers a deliciously crispy baked chicken coated with a flavorful buffalo and ranch seasoning blend, finished with a buttery buffalo ranch sauce for a perfect balance of heat and creamy goodness. Ideal for a quick weeknight dinner, this easy-to-make recipe yields juicy, tender chicken breasts with a crunchy coating baked to perfection in the oven.
Ingredients
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tbsp hot sauce (such as Frank’s RedHot)
Coating Mix
- 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 until combined. This mixture will tenderize the chicken and impart a spicy tang.
- Prepare the Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch to ensure uniform cooking.
- Soak Chicken: Submerge the chicken breasts in the buttermilk-hot sauce marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to penetrate.
- Mix the Coating: In a shallow dish, combine the flour, panko breadcrumbs, Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and optional cayenne pepper if an extra kick is desired.
- Season the Coating: Add salt and pepper generously to the dry mixture, enhancing overall flavor in the crust.
- Preheat Oven and Prepare Tray: Heat oven to 400°F (200°C) and lightly spray a baking sheet with cooking spray to prevent sticking and promote browning.
- Coat the Chicken: Remove each chicken breast from marinade, letting excess drip off. Dredge the chicken in the flour mixture firmly to create a thick, even coating, then flip and repeat on the other side.
- Arrange for Baking: Place the coated chicken pieces onto the prepared baking sheet spaced evenly to allow hot air circulation.
- Bake the Chicken: Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and internal temperature reaches 165°F (74°C), ensuring it is juicy and safe to eat.
- Prepare Buffalo Ranch Sauce: In a small bowl, whisk together the buffalo wing sauce, ranch dressing, and melted butter until smooth and well combined.
- Taste and Adjust: Customize the buffalo ranch sauce by increasing or decreasing the buffalo wing sauce or ranch dressing to suit your preference for spice and creaminess.
- Apply Sauce: Once the chicken is baked, remove it from the oven and brush each piece generously with the buffalo ranch sauce for coating and added flavor.
- Optional Broil: For an extra crispy finish, place the sauced chicken under the broiler for 1-2 minutes, watching carefully to avoid burning.
- Serve: Serve the buffalo ranch baked chicken immediately for the best texture and flavor experience.
Notes
- Marinating the chicken longer (up to 4 hours) enhances tenderness and flavor.
- For a spicier crust, increase the cayenne pepper in the coating mixture.
- Use a meat thermometer to check for doneness and prevent overcooking.
- The optional broiling step should be monitored closely to avoid burning the sauce.
- Serve with celery sticks and blue cheese dressing for a classic buffalo chicken experience.
