Crispy Buffalo Chicken with Ranch Drizzle Recipe
This Crispy Buffalo Chicken recipe features tender chicken breasts coated in a flavorful blend of flour, ranch dressing, buffalo sauce, and crunchy panko breadcrumbs, then baked to golden perfection. Topped with melted cheese and drizzled with a zesty buffalo ranch sauce, it’s an easy and delicious meal that’s perfect for game day or a weeknight dinner.
- 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 Coating
- 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
Drizzling Sauce
- 6 tbsp (90ml) ranch dressing
- 6 tbsp (90ml) buffalo sauce
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and set it aside to prepare for the chicken.
- Prepare the Chicken Breasts: Pound the chicken breasts evenly to ensure uniform cooking. This step helps the chicken cook faster and prevents uneven texture.
- Mix Dry and Wet Ingredients: In a medium dish, combine the all-purpose flour, salt, and pepper. In another dish, mix together the ranch dressing and buffalo sauce. In a third dish, combine the Panko breadcrumbs, shredded Monterey Jack or cheddar cheese, and Frank’s Red Hot seasoning blend.
- Coat the Chicken: Dip both sides of each chicken breast first into the seasoned flour mixture, then into the buffalo ranch sauce mixture, allowing excess to drip off. Next, thoroughly coat the chicken in the panko mixture, pressing it firmly to adhere the crumbs well. Place the coated chicken breasts onto the prepared baking sheet. If there’s leftover panko mixture, divide and press it evenly on top of each chicken breast for extra crunch.
- Bake the Chicken: Bake the chicken breasts in the preheated oven for 20 to 25 minutes, or until they reach an internal temperature of 165°F (74°C). If the topping is browning too quickly, cover loosely with foil to prevent burning while the chicken finishes baking.
- Prepare the Drizzling Sauce: While the chicken cooks, mix together the remaining ranch dressing and buffalo sauce to create a zesty drizzle.
- Serve: Once baked, remove the chicken from the oven and drizzle generously with the buffalo ranch sauce. Serve immediately with your favorite sides for a delicious meal.
Notes
- Pounding chicken to an even thickness helps ensure even cooking and juiciness.
- Use a meat thermometer to check the internal temperature to avoid under- or overcooking.
- For a spicier dish, increase the amount of buffalo sauce in the coating and drizzle.
- This recipe works great with Monterey Jack or cheddar cheese for a melty, flavorful crust.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
Keywords: buffalo chicken, crispy chicken, baked buffalo chicken, ranch buffalo chicken, panko chicken, easy chicken recipe
