Introduction

Buffalo Ranch Baked Chicken is a flavorful, crispy dish perfect for a quick weeknight dinner or a casual gathering. Marinated in buttermilk and hot sauce, then coated with a zesty ranch and Parmesan crust, it’s baked to perfection and finished with a tangy buffalo ranch sauce. This recipe combines bold flavors with easy preparation for a guaranteed crowd-pleaser.

Buffalo Ranch Baked Chicken: The Ultimate Recipe Guide Recipe - Recipe Image

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 cup buttermilk
1 tbsp hot sauce (such as Frank’s RedHot)
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)
1/2 cup buffalo wing sauce
1/4 cup ranch dressing
2 tbsp melted butter
Cooking spray
Salt and pepper to taste

Instructions

Step 1: In a medium bowl, whisk together the buttermilk and hot sauce to create the marinade.
Step 2: Pound chicken breasts to an even thickness of about 1/2 inch if needed for uniform cooking.
Step 3: Place the chicken into the buttermilk mixture, making sure it is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Step 4: In a shallow dish, combine flour, panko breadcrumbs, Parmesan cheese, ranch seasoning mix, paprika, garlic powder, and onion powder. Add cayenne pepper if you want extra heat.
Step 5: Season the dry mixture generously with salt and pepper.
Step 6: Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray.
Step 7: Remove chicken from the marinade, letting the excess drip off. Dredge the chicken in the flour mixture, pressing firmly to coat evenly. Repeat on the other side.
Step 8: Place the coated chicken breasts on the prepared baking sheet, spacing them evenly.
Step 9: Bake for 20-25 minutes, until the chicken is cooked through and an internal temperature of 165°F (74°C) is reached.
Step 10: Meanwhile, whisk buffalo wing sauce, ranch dressing, and melted butter together in a small bowl to make the buffalo ranch sauce.
Step 11: Adjust the buffalo wing sauce or ranch dressing amounts to suit your taste preferences.
Step 12: When the chicken is cooked, remove it from the oven and brush it generously with the buffalo ranch sauce.
Step 13: For an extra crispy finish, broil the chicken for 1-2 minutes. Watch carefully to avoid burning.
Step 14: Serve immediately and enjoy the bold, delicious flavors.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.
Substitute Greek yogurt for buttermilk if unavailable; thin it with a splash of milk to achieve similar consistency.
Add extra cayenne pepper or hot sauce to the marinade for more heat.
Serve with celery sticks and blue cheese dressing for a classic buffalo wing experience.

Storage

Store leftover Buffalo Ranch Baked Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crispiness, or microwave on medium power with a cover to avoid drying out. Avoid reheating under the broiler as it can dry out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great and tend to stay juicier. Adjust cooking time slightly and ensure the internal temperature reaches 165°F (74°C).

Is it necessary to marinate the chicken?

Marinating helps tenderize the chicken and infuse flavor, especially with the buttermilk and hot sauce. If short on time, even 30 minutes can make a noticeable difference.

Buffalo Ranch Baked Chicken: The Ultimate Recipe Guide Recipe

Print Recipe

★★★★★

4.9 from 249 reviews

This Buffalo Ranch Baked Chicken recipe features tender, juicy chicken breasts marinated in spicy buttermilk and hot sauce, coated with a crispy breadcrumb and Parmesan crust, then baked to perfection. Finished with a flavorful buffalo ranch sauce, this dish offers a perfect balance of heat, creaminess, and crunch for an easy, crowd-pleasing meal.

Author: Cleo
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 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

Baking & Sauce

1/2 cup buffalo wing sauce
1/4 cup ranch dressing
2 tbsp melted butter
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 for uniform cooking. Submerge the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours for tender, flavorful meat.
Prepare the Coating: In a shallow dish, combine flour, panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, paprika, garlic powder, onion powder, and cayenne pepper if using. Season the mixture generously with salt and freshly ground black pepper to enhance the flavor.
Coat the Chicken: Preheat the oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray. Remove each chicken breast from the marinade, allowing excess to drip off. Dredge the chicken in the flour and breadcrumb mixture, pressing firmly so the coating adheres well. Repeat for the other side and place the coated chicken breasts evenly spaced on the prepared baking sheet.
Bake the Chicken: Bake the chicken in the preheated oven for 20 to 25 minutes or until cooked through, reaching an internal temperature of 165°F (74°C) and the coating is golden and crispy.
Make Buffalo Ranch Sauce: While the chicken bakes, whisk together buffalo wing sauce, ranch dressing, and melted butter in a small bowl. Adjust proportions of buffalo sauce and ranch dressing according to your preferred flavor balance between spicy and creamy.
Finish and Serve: When the chicken is cooked, remove it from the oven and brush generously with the buffalo ranch sauce. For extra crispiness, broil the chicken for 1-2 minutes, watching carefully to prevent burning. Serve immediately for best taste and texture.

Notes

Marinating the chicken longer enhances flavor and tenderness — up to 4 hours is ideal.
Pounding chicken helps it cook evenly and retain juiciness.
Broiling at the end adds extra crispness, but monitor closely to avoid burning.
Adjust the amount of cayenne pepper in coating and buffalo wing sauce to control spiciness.
Use a meat thermometer to ensure chicken is fully cooked but not overdone.

Keywords: Buffalo chicken, baked chicken, ranch seasoning, spicy chicken, crispy chicken recipe, buffalo wing sauce, easy dinner, chicken breasts