Ingredients:
- 2 large chicken breasts, cut into strips
- 1 packet (1 oz) ranch seasoning mix
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
Construction (Instructions):
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the chicken: Cut the chicken breasts into strips (about 1-1.5 inches wide). Season them with a pinch of salt and pepper.
- Prepare the coating:
- In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, and ranch seasoning mix.
- Coat the chicken:
- Dip each chicken strip into the melted butter, making sure it’s fully coated.
- Afterward, dredge the buttered chicken strip into the breadcrumb mixture, pressing down slightly to ensure an even coat. Repeat for all chicken strips.
- Bake:
- Arrange the coated chicken strips on the prepared baking sheet in a single layer.
- Bake in the preheated oven for 18-22 minutes, or until the chicken is cooked through and the coating is golden and crispy. If needed, flip the chicken halfway through cooking for an even crispiness.
- Serve:
- Once cooked, remove from the oven and let it cool slightly before serving. Serve with your favorite dipping sauce (like ranch or honey mustard) and enjoy!
Variations:
- Spicy Crispy Buttered Ranch Chicken:
- Add a pinch of cayenne pepper or chili powder to the breadcrumb mixture for a spicy kick.
- Cheesy Ranch Chicken:
- After baking, top the chicken with shredded mozzarella or cheddar cheese and return to the oven for an additional 3-5 minutes until melted and bubbly.
- Air Fryer Version:
- You can also make this in the air fryer! Preheat your air fryer to 375°F (190°C), arrange the chicken in a single layer in the basket, and cook for 10-12 minutes, flipping halfway through.
- Buttermilk Marinade:
- For extra tender chicken, marinate the chicken strips in buttermilk for 1-2 hours before coating with the breading mixture.
Tips:
- Even Coating:
- For the crispiest result, make sure each chicken strip is evenly coated in both butter and the breadcrumb mixture. Press down lightly to help it stick.
- Butter Substitute:
- If you prefer, you can substitute the melted butter with olive oil for a slightly lighter option.
- Make it Gluten-Free:
- Swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the dish gluten-free.
- Cook Time:
- Make sure not to overcrowd the baking sheet to allow for proper air circulation and even crispiness.
- Storage:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes or until crispy again.
- Flavor Add-ins:
- For extra flavor, consider adding finely chopped fresh herbs like parsley or thyme to the breadcrumb mixture.
This crispy buttered ranch chicken is versatile and easy to make, and these variations and tips will help you customize it to suit your tastes! Enjoy!