Description
Crispy Baked Ranch Chicken delivers the crunch of fried chicken without the grease. Oven-baked and coated with panko, ranch seasoning, and Parmesan, it’s a foolproof, flavorful weeknight dinner that’s juicy on the inside and crispy on the outside.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 (1 oz) packet dry ranch seasoning mix
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 tsp garlic powder (optional)
1/2 tsp black pepper
Olive oil spray or melted butter
Instructions
1. Prep three shallow bowls: mix flour with black pepper, whisk eggs with milk, combine panko, ranch seasoning, Parmesan, and garlic powder.
2. Pat chicken dry. Pound thick pieces to 1/2-inch for even cooking.
3. Dredge chicken in flour, dip in egg mixture, press into panko mixture for even coating.
4. Place chicken on wire rack over baking sheet. Spray or brush with oil/butter.
5. Bake at 400°F (200°C) for 18-22 minutes until internal temperature reaches 165°F (74°C). Let rest before serving.
Notes
Store cooled chicken in airtight container in fridge up to 3 days.
Reheat in air fryer or toaster oven at 375°F to restore crispiness.
Optional swaps: taco seasoning, Italian herbs, or lemon pepper instead of ranch.
Gluten-free: use almond flour and GF panko. Dairy-free: omit Parmesan or use nutritional yeast and non-dairy milk.
Chicken tenders: cut into strips and bake 12-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg