🧀🍗 Crispy Ranch Chicken (Restaurant Style)
Time:
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
🍽 Serves:
4 people
Ingredients:
For the chicken:
– 4 boneless, skinless chicken breasts
– 1 packet (about 30 g) of dry ranch seasoning mix
– 1 cup of buttermilk (or milk + 1 tablespoon of lemon juice)
1 cup of breadcrumbs (Panko for extra crunch)
½ cup of grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste.
2 tbsp olive oil or melted butter
Optional ranch sauce (like in the picture):
½ cup of mayonnaise
¼ cup of sour cream or Greek yoghurt
1–2 tbsp milk
1 tsp ranch seasoning
Fresh parsley or chives (chopped)
👩🍳 Instructions:
1. Marinate the chicken.
Pound the chicken to an even thickness.
Mix the buttermilk with half of the ranch seasoning.
Add the chicken, cover and marinate for at least 15 minutes (30–60 minutes is better).
2. Prepare the coating:
In a bowl, mix:
Breadcrumbs
Parmesan cheese
garlic powder
Paprika
and the remaining ranch seasoning.
A pinch of salt and pepper
3. Bread the chicken.
Remove the chicken from the marinade, shaking off any excess.
Press firmly into the breadcrumb mixture until fully coated.
Cook the chicken (choose one method):
🔥 Pan-fried (crispiest – see photo).
Heat olive oil in a pan over a medium heat.
Cook the chicken for 4–5 minutes on each side until golden and cooked through.
Oven-baked (lighter):
Preheat the oven to 200°C (400°F).
Place the chicken on a baking tray and drizzle with oil.
Bake for 20–25 minutes, flipping once.
Make the creamy ranch sauce:
Mix together the mayonnaise, sour cream, milk and ranch seasoning.
Adjust the thickness with milk.
Sprinkle with parsley.
🥗 To serve:
Place the chicken on a plate.
Spoon the ranch sauce over the top.
Serve with:
Fresh green salad.
Mashed potatoes or chips.
Roasted vegetables.
⭐ Tips for best results:
Use panko breadcrumbs for extra crunch.
Add chilli flakes if you like it spicy.
Let the chicken rest for 5 minutes before serving for juicier results!