If you’ve ever had ranch chicken, you know it’s pretty good. It has a lot of flavor, and just the right amount of crunch from the panko breadcrumbs.
One of the things they tell you to do is use mayo to dredge the chicken pieces, before rolling them in the ranch power/panko bread crumb mixture. But there’s a better way. We recently tried adding Frank’s Red Hot Sauce and it changed everything.
4 boneless, skinless chicken breast halves
1 cup mayonnaise
1 1-oz. packet Ranch Salad Dressing & Seasoning Mix
¾ cup unseasoned panko crumbs
1/4 cup buffalo sauce
Preheat the oven to 400°F.
In a bowl, mix the mayo and buffalo sauce.
In a shallow bowl or plate, mix the panko crumbs and ranch dressing mix .
Dip each breast in the mayonnaise mixture turning on all sides until well-coated.
Shake off any excess.
Lay the chicken in the panko crumbs mix and turn until evenly coated.
Arrange the chicken on a foil lined sheet pan. Bake for 20 to 25 minutes until an internal temperature of 165°F or until juices run clear. Crumbs will be slightly browned.