5-Ingredient Crispy Buffalo Ranch Chicken Recipe: Baked, Not Fried by Donna John
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This is another recipe inspired by a meal kit. This crispy buffalo ranch chicken recipe is exploding with flavor. It's healthier, too, because it is baked and not fried. The chicken stays moist and juicy, and the buffalo panko topping gets crunchy. Add the cool buttermilk ranch dressing, and this chicken recipe hits on all notes.
Serve this spicy baked chicken recipe with your favorite side dishes. I chose sweet carrots, which I roasted on the same baking sheet as the chicken, and buttery mashed potatoes. The chicken breast would also make a fantastic chicken sandwich.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons butter
- 1/2 cup panko
- 2 tablespoon Frank's RedHot Seasoning (or to taste)
- 4 tablespoons buttermilk ranch dressing, plus more for serving
Here's how to make it:
- Melt the butter in a small bowl in the microwave. Add the Frank's RedHot Seasoning and panko. Season with salt and pepper. Mix well to combine.
- Season the chicken breasts with salt and pepper and put them onto a aluminum foil-lined baking sheet. Spread 1 tablespoon of the buttermilk ranch dressing on each chicken breast. Mound the panko mixture on top of the chicken breasts.
- Bake the chicken in a preheated 425-degree F oven until cooked through, about 12 to 15 minutes. Drizzle with additional ranch dressing and serve.
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