Ranch chicken is a delicious and flavorful chicken dish that has become a staple in many households. The combination of crispy, juicy chicken and rich, creamy ranch flavor is hard to resist. But how exactly do you make this crowd-pleasing recipe? In this comprehensive guide, we’ll walk through the steps for making perfect ranch chicken every time.
Getting Started
To make ranch chicken, you’ll need just a handful of simple ingredients
- Chicken breast or tenders
- Ranch seasoning
- Flour
- Eggs
- Breadcrumbs or panko
- Milk or buttermilk
- Fresh herbs like parsley, dill, and chives
- Garlic
- Butter
- Oil for frying
The process involves breading chicken cutlets or tenders, frying them until golden brown and crispy, and then smothering them with a homemade ranch sauce.
While store-bought ranch dressing can be used as a shortcut for the sauce, I highly recommend taking just a few extra minutes to make ranch from scratch. Homemade ranch has a fresher, more herbaceous flavor that takes this chicken over the top.
Bread and Fry the Chicken
Start by setting up your breading station. You’ll need three shallow dishes or bowls.
- Dish 1: Flour seasoned with ranch seasoning
- Dish 2: Eggs beaten with milk or buttermilk
- Dish 3: Breadcrumbs or panko
Seasoning the flour adds flavor right from the start The wet egg wash will help the breading stick to the chicken,
Pat chicken pieces dry and then dredge them one at a time:
- Coat in seasoned flour
- Dip in egg wash
- Coat thoroughly in crumbs
Repeat with remaining chicken. Let breaded chicken rest 5-10 minutes before frying so the coating adheres.
Heat 1⁄4 inch of oil in a skillet over medium heat. Fry chicken in batches, 3-4 minutes per side until deeply golden brown. Drain fried chicken on a paper towel-lined plate.
Frying in smaller batches ensures the chicken browns evenly without steaming. Take your time and don’t rush this step—it’s the key to ultra-crispy ranch chicken.
Make the Ranch Sauce
While chicken is frying, start the sauce. Melt butter in the pan, then sauté minced garlic just until fragrant.
Whisk in flour to form a roux, cooking 1-2 minutes. Gradually whisk in chicken broth and milk. Bring to a simmer and cook 5 minutes until thick.
Remove from heat and whisk in ranch seasoning, herbs, and a sprinkle of lemon juice if desired. The sauce will thicken further upon standing.
For even more ranch flavor, replace some of the milk with mayonnaise or Greek yogurt.
Put It All Together
To serve, place fried chicken pieces on a platter and generously spoon sauce over the top. Garnish with extra fresh herbs.
For a complete meal, serve ranch chicken with sides like:
- Crispy roasted potatoes
- Buttery mashed potatoes
- Steamed broccoli
- Coleslaw or broccoli slaw
- Mac and cheese
- Pasta salad
- Green salad
Now that you know how to make the basic version, you can start experimenting with your own twists! Try using different herbs, swapping in various dipping sauces, or turning it into ranch chicken sandwiches or wraps. No matter how you customize it, this chicken is sure to impress.
Variations for Baked Ranch Chicken
While frying yields the crispiest results, you can also bake ranch chicken for a lighter option.
Follow the same steps for breading chicken pieces first. Then arrange on a baking sheet and bake at 425 F for 18-22 minutes until cooked through and golden.
Finish with ranch sauce as directed above for saucy baked ranch chicken. The breading won’t be quite as crunchy, but the flavor will still shine.
Tips for Juicy, Flavorful Ranch Chicken
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Pound chicken to an even thickness. This helps it cook evenly and prevents dryness. Place chicken between plastic wrap or wax paper and use a meat mallet to gently pound to about 1⁄2 inch thickness.
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Don’t skimp on the ranch seasoning. Use it in the flour and the sauce for maximum ranch flavor. Homemade seasoning has the best flavor.
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Let chicken rest after breading. Letting it sit 5-10 minutes allows the coating to adhere better so it doesn’t fall off while frying.
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Blot chicken dry before breading. Any moisture on the surface will make breading slide off. Pat chicken pieces thoroughly dry for best results.
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Fry in batches for even browning. Avoid overcrowding chicken in the pan so it crisps up nicely.
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Check internal temperature. Chicken should reach 165 F. The juices should run clear when pierced with a fork.
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Make the sauce while chicken fries. Multitask to get dinner on the table faster.
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Use fresh herbs in the sauce. Dried herbs just don’t compare to the brightness of fresh parsley, dill, and chives.
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Thicken sauce to coat chicken. Simmer to reduce and thicken sauce so it generously coats chicken rather than pooling underneath.
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Serve it hot and fresh. Ranch chicken is best served immediately after frying. The coating stays ultra-crispy.
Frequently Asked Questions
What’s the best cut of chicken to use?
Chicken breast cutlets or tenders work best since they cook quickly and evenly. Boneless thighs are also excellent. Avoid bone-in chicken or thick breasts that may not cook through.
Can I use Greek yogurt instead of milk?
Definitely! Plain Greek yogurt is a perfect substitute for milk or buttermilk in both the egg wash and the sauce. It adds delicious tang and richness.
Is it better to bake or fry ranch chicken?
Frying makes the crispiest chicken, but baking is a healthier option. Both versions are delicious, so choose based on your cooking preferences. Adjust bake time as needed for thicker vs thinner pieces.
How long does ranch chicken keep in the fridge?
Leftover fried ranch chicken keeps well refrigerated for 3-4 days. Reheat gently in a 300 F oven to preserve the crispy coating. Baked ranch chicken keeps for 4-5 days.
Can I prepare ranch chicken in advance?
Yes! Bread chicken up to 2 days ahead and refrigerate on a baking sheet. Fry or bake as directed when ready to serve. You can also make the sauce up to 3 days ahead.
Ranch chicken is guaranteed to be a hit at your next dinner. With a few simple tricks and a flavorful homemade ranch sauce, you can have restaurant-quality chicken at home any night of the week.
Why You Will Love Cheesy Ranch Chicken
- Kid-friendly and great for picky eaters! This is one of those dinner recipes I turn to when I’m tired and don’t want to cook. It really helps that it’s not just an easy recipe, but that I also don’t have to barter with any little ones to eat it!
- Budget-friendly dinner. This chicken recipe is made with just 5 simple and inexpensive ingredients. The most expensive ingredient in this recipe is the chicken itself, which isn’t super likely to break the bank.
- Truly mouthwatering flavor. Too often, baked chicken can come out bland and lifeless if you don’t season it or cover it in a sauce. In this recipe, the mixture of cheddar cheese, ranch seasoning mix, minced garlic, and mayo that smothers this chicken makes it anything but bland!
These 5 ingredients are all you need to bake the perfect chicken dinner!
- Chicken: Use boneless, skinless chicken breasts to make this chicken recipe easy to prepare.
- Mayonnaise: Mixes with the cheese, ranch, and garlic to create a creamy flavorful sauce for cooking the chicken and giving it tons of flavor and keeping the chicken ultra juicy.
- Garlic: Since we’re using only five ingredients in this dish, fresh garlic truly matters. It delivers way better flavor than using garlic powder.
- Cheese: Shredded cheddar cheese adds the best flavor to this dish though you can of course try it with other meltable cheeses.
- Ranch: This premixed seasoning blend gives your chicken all the great flavor it needs to elevate it from an average chicken dish to something truly special.
How To Make Baked Ranch Chicken
Follow these simple, hassle-free steps and you’ll have a picky-eater-approved chicken dinner on your table in just 30 minutes.
- Make the Cheesy Ranch Mixture. Combine the mayo, garlic, shredded cheese, and ranch seasoning together in a bowl and mix well.
- Place the Chicken Breasts. In a single layer on the bottom of your sprayed baking dish.
- Add. The mayo mixture on top of the chicken.
- Spread It Out. So that it covers all the chicken evenly in the baking dish.
- Bake. In the oven until it’s completely cooked through and golden brown on top.
- Check the temperature of your chicken. Always play it safe when it comes to chicken! Stick a meat thermometer in the thickest part of one of the chicken breasts. If it reads at least 165°F, it’s fully cooked and safe to eat.
- Use regular mayo. For the best consistency, use full-fat mayo, not low-fat.
- Don’t overcook this dish. You’ll risk burning the tops of the cheesy mixture and drying out the chicken meat.
- Use fresh garlic. It tastes way better than pre-minced garlic and delivers a much better flavor.