Chicken Ranch Recipe
Make Chicken Ranch Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Coating
For Cooking & Finish
Serve (optional)
Method
Chicken & Marinade
- 1
Trim and pound
Trim any excess fat from the chicken breasts. If breasts are large, slice each horizontally to make two thinner cutlets or place between two sheets of plastic wrap and gently pound to an even thickness about 1/2-inch thick.
- 2
Place the chicken in a shallow bowl or zip-top bag. Add buttermilk, ranch dressing, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Stir or shake to coat the chicken completely.
- 3
Cover and refrigerate for at least 30 minutes and up to 6 hours. Marinating tenderizes and infuses the chicken with ranch flavor.
Coating
- 4
In a shallow dish, whisk together the flour, panko breadcrumbs, grated Parmesan, dried parsley, smoked paprika, salt, and black pepper until evenly combined.
- 5
Set up a dredging station: the marinated chicken in one dish (reserve excess buttermilk mixture), the coating mixture in another.
Cook & Finish
- 6
Heat a large skillet over medium heat and add the vegetable or olive oil. Once oil shimmers (about 1–2 minutes), add the butter and let it melt and foam.
- 7
Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the coating mixture, pressing the crumbs onto the surface to adhere. Shake off any loose crumbs.
- 8
Place the coated chicken in the hot skillet without crowding (work in batches if necessary). Cook until golden brown, 3–4 minutes per side, turning once. Internal temperature should reach 165°F (74°C). Total cook time will depend on thickness—about 6–10 minutes.
- 9
If coating browns too quickly before chicken is cooked through, reduce heat to medium-low and cover the pan for a couple of minutes to finish cooking, then uncover to crisp back up.
- 10
Transfer cooked chicken to a wire rack set over a baking sheet or paper towel-lined plate to rest for 3–5 minutes. Spoon any pan juices over the chicken and sprinkle with sliced chives. Serve with lemon wedges and extra ranch dressing if desired.
Serve
- 11
Serve the Chicken Ranch on sandwich buns with lettuce and extra ranch, or slice and serve over a salad or with your choice of sides.