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