Go Back
Easy Crispy Ranch Chicken photo

Crispy Ranch Chicken

Crispy ranch-seasoned breaded chicken breasts baked until golden and juicy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 3/4 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 ounce ranch seasoning store-bought or homemade (about 1 packet)

Equipment

  • 9x13-inch Baking Pan
  • 3 shallow bowls
  • Measuring cups and spoons
  • Whisk or fork
  • Cooking spray
  • Meat Thermometer

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking pan with olive oil or coat with cooking spray and set aside.
  2. Season both sides of the 4 chicken breasts with kosher salt and freshly ground black pepper to taste.
  3. Set out three shallow bowls: bowl 1 with 3/4 cup all-purpose flour (season with a pinch of salt and pepper), bowl 2 with the 2 beaten large eggs, and bowl 3 with 1 cup Panko, 1/2 cup grated Parmesan, and 1 ounce ranch seasoning mixed together.
  4. Coat each chicken breast by dredging first in the flour, then dipping into the beaten eggs, and finally pressing into the breadcrumb mixture until evenly coated.
  5. Place the coated chicken breasts in the prepared baking dish. Lightly spray the tops with cooking spray.
  6. Bake for about 30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.

Notes

  • For an extra crispy crust, sear the coated chicken in 1 tablespoon butter and 1 tablespoon oil for about 4 minutes per side before baking.
  • After searing, finish cooking in the oven until the internal temperature is 165°F.
  • Use a meat thermometer to check doneness before removing from the oven.
  • You can substitute crushed cornflakes for Panko for a different texture.
  • Homemade breadcrumbs may yield a less crispy crust than Panko.