Description
Crispy Baked Ranch Chicken is a delicious, family-friendly dinner featuring juicy chicken breasts coated in ranch-seasoned cornflakes, then baked to golden, crunchy perfection. Quick, easy, and bursting with savory flavor, it’s the perfect weeknight hero for busy cooks who still want something special on the table!
Ingredients
4 chicken breasts
2 teaspoons salt
1 teaspoon black pepper
2 eggs
2 cups crushed cornflakes
1 packet ranch dressing mix
½ cup melted butter
Instructions
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or rimmed baking sheet.
Season each chicken breast with salt and black pepper.
In a shallow bowl, mix crushed cornflakes and ranch dressing mix. Crush cornflakes into smaller crumbs but leave some larger bits for extra crunch.
In another shallow bowl, whisk the eggs.
Dip each chicken breast first into the egg mixture, then coat in the ranch-seasoned cornflakes. Press crumbs firmly onto the chicken to help them stick.
Arrange the coated chicken in the prepared baking dish.
Pour melted butter evenly over the top of the chicken breasts.
Bake for 30-35 minutes, until juices run clear and a meat thermometer inserted into the thickest part reads 165°F (74°C).
Let rest for a few minutes, then serve and enjoy!
Notes
For extra crunch, don’t crush the cornflakes too finely—some texture is what makes this dish shine!
Feel free to use chicken thighs instead of breasts; just adjust cooking time as needed.
Swap melted butter for olive oil if preferred, though butter gives a richer crust.
Spice it up by adding a pinch of cayenne to the cornflake mixture.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner , lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 1080 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 220 mg