Name: Crispy Buffalo Chicken with Ranch Drizzle Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large skinless boneless chicken breasts; 1/3 cup (43g) all purpose flour; 1/2 tsp salt; 1/8 tsp pepper; 1/4 cup (60ml) ranch dressing; 1/4 cup (60ml) buffalo sauce; 3/4 cup (42g) Panko bread crumbs; 3/4 cup (85g) shredded monterey jack or cheddar cheese; 2 tbsp Frank’s Red Hot seasoning blend; Salt, to taste; Pepper, to taste; 6 tbsp (90ml) ranch dressing; 6 tbsp (90ml) buffalo sauce

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Introduction

This Crispy Buffalo Chicken recipe delivers tender chicken breasts with a crunchy, flavorful coating and a spicy buffalo kick. Perfectly baked and topped with a tangy sauce, it’s an easy meal that packs a delicious punch.

The image shows a white plate on a white marbled surface with a crispy, golden-brown breaded cutlet placed slightly to the right. The cutlet is sliced evenly into about seven pieces, each revealing a tender inside. A light orange sauce is drizzled in neat lines over the cutlet, and small green herbs are sprinkled on top for color contrast. On the left side of the plate, there is a fresh salad made of leafy greens, shredded carrots, and cherry tomato slices, adding bright green, orange, and red colors. The photo looks bright and clear, taken with an iphone --ar 4:5 --v 7

Ingredients

4 large skinless boneless chicken breasts
1/3 cup (43g) all purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup (60ml) ranch dressing
1/4 cup (60ml) buffalo sauce
3/4 cup (42g) Panko bread crumbs
3/4 cup (85g) shredded monterey jack or cheddar cheese
2 tbsp Frank’s Red Hot seasoning blend
Salt, to taste
Pepper, to taste
6 tbsp (90ml) ranch dressing
6 tbsp (90ml) buffalo sauce

Instructions

Step 1: Preheat the oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or aluminum foil. Set aside.
Step 2: Pound the chicken breasts to an even thickness to ensure they cook evenly.
Step 3: In a medium dish, mix the flour, salt, and pepper. In a second dish, combine 1/4 cup ranch dressing with 1/4 cup buffalo sauce. In a third dish, mix the Panko bread crumbs, shredded cheese, and Frank’s Red Hot seasoning blend.
Step 4: Dip each chicken breast first in the flour mixture, coating both sides. Then dip into the ranch and buffalo sauce mixture, allowing excess to drip off. Next, press the chicken into the Panko mixture to coat well on both sides. Place the breasts on the prepared baking sheet. If you have any leftover Panko mixture, divide and press it on top of each breast.
Step 5: Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If the crust starts to brown too quickly, cover the chicken loosely with foil until done.
Step 6: While the chicken bakes, mix 6 tablespoons ranch dressing with 6 tablespoons buffalo sauce to make the drizzling sauce.
Step 7: Once baked, remove the chicken from the oven and drizzle with the prepared sauce. Serve hot with your favorite sides.

Tips & Variations

For extra crispiness, lightly spray the coated chicken with cooking spray before baking.
Substitute the buffalo sauce with your favorite hot sauce or a milder wing sauce to adjust spiciness.
Add a pinch of garlic powder or smoked paprika to the flour mixture for additional flavor.
Use gluten-free flour and bread crumbs to make this recipe gluten-free.
Serve with celery sticks and blue cheese dressing for a classic buffalo experience.

Storage

Store any leftover Buffalo Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving to prevent a soggy coating.

How to Serve

A close-up of a white plate with a crispy golden-brown fried chicken breast sliced into even pieces, topped with a drizzle of light orange sauce and small green herb bits sprinkled on top. On the left side of the plate is a fresh green salad with leafy greens, thin orange carrot strips, and small red tomato pieces. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used as a juicier alternative. Adjust baking time to about 25-30 minutes, ensuring the internal temperature reaches 165°F (74°C).

Is it necessary to pound the chicken breasts?

Pounding the chicken breasts ensures even thickness for uniform cooking and helps prevent dryness. If your chicken breasts are already even or thin, you can skip this step.