Description
This Buffalo Ranch Baked Chicken combines juicy, marinated chicken breasts with a crispy, flavorful coating and a tangy buffalo ranch sauce. Marinated in buttermilk and hot sauce, then coated in a seasoned breadcrumb mixture, and baked to perfection, this dish delivers a spicy, savory kick with a creamy finish—perfect for a satisfying weeknight dinner or game day feast.
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
Buffalo Ranch 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 until combined. Pound the chicken breasts to an even thickness of about 1/2 inch if necessary, then submerge the chicken fully in the marinade. Cover and refrigerate for at least 30 minutes up to 4 hours to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, mix together the flour, panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and optional cayenne pepper. Season the mixture generously with salt and pepper for balanced flavor.
- Coat the Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Dredge each piece evenly in the dry coating mixture, pressing firmly so the coating adheres well. Repeat on the opposite side to form a thick, crispy crust.
- Preheat and Prepare for Baking: Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray to prevent sticking and promote even browning of the chicken.
- Bake the Chicken: Arrange the coated chicken breasts spaced evenly on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
- Make the Buffalo Ranch Sauce: While the chicken bakes, combine the buffalo wing sauce, ranch dressing, and melted butter in a small bowl. Whisk thoroughly to blend all ingredients into a smooth, tangy sauce. Adjust the proportions to taste for more or less heat and creaminess.
- Finish the Dish: When the chicken is fully cooked, remove it from the oven and generously brush the buffalo ranch sauce over each piece. For a crispier finish, optionally broil the chicken for 1-2 minutes under close watch to avoid burning.
- Serve: Serve the buffalo ranch baked chicken immediately to enjoy the perfect blend of spicy, creamy, and crispy textures.
Notes
- Marinating time can be extended up to 4 hours to enhance tenderness and flavor.
- For extra heat, add cayenne pepper or increase the amount of hot sauce in the marinade and sauce.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
- Broiling after baking is optional but recommended for added crispiness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to preserve crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: buffalo ranch chicken, baked chicken recipe, spicy chicken breasts, homemade buffalo sauce, easy chicken dinner, panko crusted chicken
