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Crispy ranch chicken on a tray with dipping sauces
ChefMaster Emily

Ranch Chicken

This Ranch Chicken recipe features juicy, tender chicken coated in a crispy ranch-seasoned breadcrumb crust. Baked or air-fried to golden perfection, it’s a quick and flavorful dinner winner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless chicken breasts even-sized pieces
  • 1 packet ranch seasoning mix
  • 1 cup breadcrumbs panko or regular
  • 1/2 cup parmesan cheese grated
  • 2 eggs beaten
  • 1/2 cup flour for dredging
  • as needed olive oil spray or melted butter for crisping

Method
 

  1. Preheat oven to 400°F (200°C) or air fryer to 380°F (195°C). Set up three bowls for flour, beaten eggs, and a mix of breadcrumbs, ranch seasoning, and parmesan.
  2. Pat chicken dry. Dredge each breast in flour, then eggs, then the ranch breadcrumb mixture. Press to adhere well.
  3. Place chicken on a baking sheet or air fryer basket. Spray lightly with olive oil. Bake for 20–25 minutes or air fry for 18–20 minutes until golden and cooked through.
  4. Let rest a few minutes before slicing. Serve hot with your favorite sides.

Notes

Use thighs for juicier results. Add crushed cornflakes for crunch. Freeze uncooked coated chicken for up to 2 months. Reheat in oven or air fryer for best texture.