Crispy Ranch Chicken

Why You’ll Love This Recipe

This chicken is incredibly easy to make and packed with flavor thanks to the ranch seasoning. The crispy coating bakes up beautifully in the oven—no frying required—making it a healthier alternative to traditional fried chicken. Plus, it pairs well with a wide range of sides, from mashed potatoes to salads or roasted veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
ranch seasoning mix (store-bought or homemade)
breadcrumbs (panko or regular)
grated Parmesan cheese
eggs
flour
salt
black pepper
olive oil or cooking spray (for crisping)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Set up a dredging station with three shallow bowls:
   • Bowl 1: Flour mixed with salt and pepper
   • Bowl 2: Beaten eggs
   • Bowl 3: A mixture of breadcrumbs, ranch seasoning, and Parmesan cheese
3. Pound chicken to an even thickness if needed. Dredge each piece in flour, then dip in egg, then coat in the breadcrumb mixture.
4. Place coated chicken on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle with olive oil.
5. Bake for 20-25 minutes (depending on thickness), flipping once halfway through, until golden and cooked through (165°F internal temperature).
6. Optional: Broil for the last 2-3 minutes for extra crispiness.
7. Let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4 people.
Cooking time: 20-25 minutes
Prep time: 15 minutes

Variations

• Use chicken tenders for a faster-cooking, kid-friendly version.
• Swap breadcrumbs for crushed cornflakes or gluten-free breadcrumbs.
• Add a pinch of cayenne or paprika for a spicy kick.
• Air fry instead of baking for an extra crispy finish.
• Serve with ranch dip or honey mustard on the side for extra flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to maintain crispiness.
Freeze cooked chicken for up to 2 months. Thaw in the fridge before reheating.

FAQs

What’s the best chicken to use?

Boneless, skinless chicken breasts or thighs work best. Thighs are juicier, while breasts cook quicker when pounded evenly.

Can I use homemade ranch seasoning?

Yes, combine dried parsley, dill, garlic powder, onion powder, salt, and pepper for a homemade blend.

Is this recipe gluten-free?

Use gluten-free flour and breadcrumbs to make it fully gluten-free.

Can I make this in the air fryer?

Yes, cook at 375°F for 15-18 minutes, flipping halfway, until golden and cooked through.

How do I get the chicken extra crispy?

Use panko breadcrumbs and bake at a high temperature. Broil briefly at the end if needed.

Can I skip the flour step?

Flour helps the egg stick and creates a better crust, but you can skip it if desired—just expect a slightly thinner coating.

What sides go well with crispy ranch chicken?

Mashed potatoes, roasted vegetables, mac and cheese, or a fresh green salad all work great.

Can I prep this ahead?

Yes, coat the chicken and refrigerate up to 8 hours before baking. Add a few minutes to the cook time if baking straight from the fridge.

Can I use bone-in chicken?

Yes, but adjust the cook time accordingly. Bone-in pieces will take longer to cook through.

How do I know when the chicken is done?

Use a meat thermometer to ensure it reaches 165°F internally for safe and juicy chicken.

Conclusion

Crispy Ranch Chicken is a flavorful and satisfying dish that delivers the perfect combo of crunch and seasoning. With simple ingredients and easy prep, it’s a go-to recipe for weeknights or anytime you want comfort food with a tasty twist. Serve it with your favorite sides and enjoy a crowd-pleasing dinner that never disappoints.

Crispy Ranch Chicken

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Crispy Ranch Chicken is an easy, oven-baked dish featuring juicy chicken coated in a crunchy ranch-seasoned breadcrumb crust. Perfect for weeknights, meal prep, or casual family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 packet ranch seasoning mix (or 2 tbsp homemade)
• 1 cup breadcrumbs (panko or regular)
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil or cooking spray (for crisping)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Set up a dredging station: Bowl 1 – flour mixed with salt and pepper; Bowl 2 – beaten eggs; Bowl 3 – breadcrumbs, ranch seasoning, and Parmesan cheese.
3. Pound chicken to an even thickness. Dredge each piece in flour, then egg, then breadcrumb mixture.
4. Place coated chicken on the baking sheet and lightly spray or drizzle with olive oil.
5. Bake for 20–25 minutes, flipping halfway through, until golden and cooked through (165°F internal temperature).
6. Optional: Broil for 2–3 minutes for extra crispiness.
7. Let rest for 5 minutes before serving.

Notes

• Use panko for maximum crunch.
• Try gluten-free breadcrumbs and flour for a GF version.
• Add paprika or cayenne for a little spice.
• Can be prepped ahead and baked later—just add a few minutes to the baking time.
• Serve with dipping sauces like ranch, BBQ, or honey mustard.

Nutrition

• Serving Size: 1 chicken breast
• Calories: 360
• Sugar: 1g
• Sodium: 590mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 140mg