Description
This recipe delivers crispy-skinned, juicy ranch chicken with minimal effort, perfect for a quick and flavorful weeknight dinner. It’s a guaranteed crowd-pleaser that’s easy to customize.
Ingredients
Scale
- 1.2 kg (2.6 lb) chicken thighs, bone-in, skin-on
- 240 ml (1 cup) buttermilk
- 30 ml (2 Tbsp) olive oil
- 30 g (2 Tbsp) panko breadcrumbs
- 15 g (1 Tbsp) Parmesan cheese, grated
- 2 tsp (4 g) dried dill weed
- 2 tsp (4 g) dried parsley flakes
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) smoked paprika
- ½ tsp (2 g) kosher salt
- ¼ tsp (0.5 g) black pepper, ground
- 1 Tbsp (15 ml) honey
- 1 Tbsp (15 ml) lemon juice
- 1 Tbsp (15 g) chives, chopped
- 2 Tbsp (30 ml) ranch dip (optional)
Instructions
- Marinate Chicken: Combine buttermilk, dill, parsley, garlic powder, onion powder, paprika, salt, and pepper. Marinate chicken for 30-45 minutes.
- Prepare Coating: Mix panko, Parmesan, dill, parsley, salt, and pepper in a dish.
- Coat Chicken: Brush chicken with olive oil and press into breadcrumb mixture.
- Bake Chicken: Bake at 200°C (400°F) for 20 minutes.
- Glaze & Finish: Drizzle with honey and bake for 15-20 minutes, until cooked through. Brush with lemon juice (optional).
- Rest & Serve: Let rest for 5 minutes before serving.
Notes
Pat chicken dry before coating for extra crispy skin. Avoid overcrowding the baking sheet.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Poultry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: chicken, ranch, baked, easy, dinner, thighs, buttermilk, crispy