Description
How to make crispy baked ranch chicken with buttermilk coating and herb seasonings that creates the perfect golden crust every single time.
Ingredients
Scale
Chicken Base
- 3 lbs bone-in chicken pieces, skin-on
- 1 cup buttermilk
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
Ranch Coating
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 packet ranch dressing mix
- 2 tbsp dried parsley
- 1 tsp garlic powder
Flavor Enhancers
- 1/4 cup melted butter
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 tbsp fresh chives, chopped
Instructions
- Prep Chicken: Pat chicken completely dry and season with salt and pepper. In a large bowl, whisk together buttermilk and eggs until smooth. Submerge chicken pieces and marinate for at least 30 minutes.
- Make Coating: Preheat oven to 425°F. In a shallow dish, combine panko, Parmesan, ranch mix, parsley, garlic powder, paprika, onion powder, and cayenne. Mix thoroughly until evenly distributed.
- Coat Chicken: Remove chicken from buttermilk, letting excess drip off. Roll each piece in breadcrumb mixture, pressing gently to help coating adhere. Place on parchment-lined baking sheet with space between pieces.
- Add Fat: Combine melted butter and olive oil in small bowl. Drizzle evenly over coated chicken pieces. This step is crucial for achieving that golden, crispy exterior we’re after.
- Bake Chicken: Bake for 30-35 minutes until internal temperature reaches 165°F and coating is golden brown and crispy. Don’t flip the chicken – let the oven work its magic undisturbed.
- Rest and Serve: Let chicken rest for 5 minutes after baking to allow juices to redistribute. Sprinkle with fresh chives and serve immediately while the coating is at its crispiest peak.
Notes
- Don’t skip the buttermilk marinade step; it’s essential for tender chicken and coating adhesion.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- You can substitute regular breadcrumbs for panko, but the texture won’t be as crispy.
- For extra heat, increase cayenne pepper to 1/2 teaspoon or add hot sauce to buttermilk.
- This recipe works great with chicken wings, thighs, or drumsticks for variety.
- Reheat in 350°F oven for 10 minutes to restore crispiness rather than using microwave.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 22g
- Protein: 35g