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
Scale
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.
