Crispy, Oven-Baked Ranch Chicken Strips
I love a recipe that you can throw in the fridge to marinade before going to bed, or first thing waking up in the morning, and then requires very little effort after that. This recipe is fantastic because you get the texture of an oil-fried chicken, but without the grease and mess. I love dairy-based chicken marinades. They make chicken extra tender and way easier to not over-bake resulting in dry chicken. Using an instant read thermometer is a really good tip for anytime you cook chicken to help you not over cook it.
This baked ranch chicken is a kid favorite and can be paired with so many different sides like roasted green beans, roasted carrots, garlic mashed potatoes, or my favorite jalapeno creamed corn.
PrintCrispy, Oven-Baked Ranch Chicken
Delicious and tender marinated chicken coated in a crispy ranch, cheese, and panko coating.
- Prep Time: 15 minutes (plus marinading time)
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinading time)
- Yield: feeds about 6
Ingredients
Marinade-
About 1 1/2 pounds chicken breasts, cut into 1 1/2-2-inch thick strips
Salt and pepper
3/4 cup sour cream
2 tablespoons ranch powder
Coating-
1 tablespoon ranch powder
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup panko breadcrumbs
3/4 cup fine shredded cheddar cheese
1/3 cup Parmesan cheese
Instructions
Marinade-
After you cut the chicken, lightly salt and pepper and set aside.
In a airtight container or in a Ziplock bag combine the sour cream and ranch powder till mixed. Place the chicken in the sour cream mixture and stir or squish the bag around till the chicken is coated. Place in the fridge for at least 2 hours or up to overnight.
Coating-
Preheat oven to 425 F. Place foil on a baking sheet and lightly spray with cooking spray.
In a medium bowl or in a pie tin combine the ranch powder, salt, pepper, breadcrumbs, cheddar cheese, and parmesan cheese and stir till combined.
Remove the chicken from the fridge. Before dipping the chicken in the bread crumbs mixture, remove excess sour cream off the chicken. You want there to be some of it still on the chicken, just not dripping with it.
Once the chicken is coated in the mixture, place the strips on the baking sheet about 2 inches apart. If you need more space, line a second baking sheet with foil and spray it as well. If you over crowd the chicken it won’t be as crispy.
Bake for about 20-25 minutes till chicken is cooked through.
Notes
I love to use an instant read thermometer when cooking chicken in order to not over-cook it.
