Buffalo Ranch Baked Chicken: The Ultimate Guide Recipe
This Buffalo Ranch Baked Chicken recipe delivers juicy, tender chicken breasts coated in a crispy, flavorful crust and topped with a tangy buffalo ranch sauce. Perfectly marinated and baked for a healthy spin on classic buffalo wings, this dish combines spicy, cheesy, and creamy flavors in one easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 2 tbsp melted butter
Other
- Cooking spray
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk and hot sauce to create a spicy marinade. Place the chicken breasts in the 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 Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch to ensure uniform cooking.
- Make the Coating: In a shallow dish, combine the all-purpose flour, panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and cayenne pepper if using. Season generously with salt and pepper and mix well.
- Preheat the Oven: Set your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray.
- Coat the Chicken: Remove the chicken breasts from the marinade, letting excess drip off. Dredge each breast thoroughly in the flour and breadcrumb mixture, pressing firmly to adhere the coating on both sides.
- Bake the Chicken: Place the coated chicken breasts evenly spaced on the prepared baking sheet. Bake in the oven for 20-25 minutes or until the chicken is cooked through and an internal thermometer reads 165°F (74°C).
- Prepare the Buffalo Ranch Sauce: In a small bowl, whisk together buffalo wing sauce, ranch dressing, and melted butter until smooth. Adjust the ratio depending on desired tanginess or heat.
- Finish the Chicken: Remove the chicken from the oven and brush each piece generously with the buffalo ranch sauce.
- Optional Broil for Crispiness: For an extra crispy finish, broil the chicken for 1-2 minutes while watching closely to prevent burning.
- Serve: Serve immediately to enjoy the crispy, flavorful buffalo ranch baked chicken at its best.
Notes
- Marinate chicken for up to 4 hours for maximum flavor and tenderness.
- Pounding chicken breasts to an even thickness ensures they cook evenly.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Broiling is optional but recommended for extra crispiness.
- You can adjust the spice level by increasing or reducing hot sauce and cayenne pepper.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Buffalo chicken, baked chicken, buffalo ranch chicken, chicken breasts, buffalo sauce, ranch dressing, crispy chicken, easy dinner recipe, spicy chicken
