Ranch Crispy Chicken

Crispy oven-fried chicken without a drop of frying oil, and the secret weapon is right there in the name. Creamy ranch dressing does the job an egg wash usually handles, gluing a paprika-flecked crumb coating to the chicken while soaking it with tangy, herby flavor from the inside.

The method couldn’t be simpler. Stir salt, pepper, and paprika into the bread crumbs, dunk each chicken breast in ranch, then press it into the seasoned crumbs until fully coated. The ranch keeps the meat juicy as it bakes while the crumbs crisp up golden, with no splattering pan to scrub afterward.

Baked until the coating turns deep golden and the chicken is cooked through, it lands somewhere between crunchy fried chicken and a cozy weeknight bake.

Pro Tips

• Press the crumbs on firmly so they stick. A thick, even coat is what crisps up best.
• Use panko instead of fine bread crumbs for an extra-craggy, crunchier crust.
• Set the chicken on a wire rack over the baking sheet so air circulates and the bottom crisps too.

Variations

• Stir grated parmesan or a little garlic powder into the crumbs for a savory boost.
• Use chicken tenders or thighs and adjust the bake time to the smaller pieces.
• Spice lovers can add cayenne or use spicy ranch for a kick.