Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 7 oz/200g each) or 8 boneless, skinless chicken thighs
  • 1 cup low-fat buttermilk or plain Greek yogurt
  • 1 tablespoon apple cider vinegar (if using yogurt)
  • 1 (1-ounce) packet ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1.5 cups Panko breadcrumbs
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup finely grated Parmesan cheese (optional)
  • Cooking spray

Instructions:

  1. Pat the chicken breasts or thighs dry with paper towels. If using plain Greek yogurt, whisk it with the apple cider vinegar to thin slightly. Submerge the chicken in the low-fat buttermilk or yogurt mixture in a large mixing bowl. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to tenderize.
  2. Preheat your oven to 400°F (200°C). Line a 9x13 inch (23x33 cm) shallow baking dish with parchment paper for easy cleanup, then lightly spray the parchment paper with cooking spray.
  3. In a shallow mixing bowl, whisk together the ranch seasoning mix, garlic powder, onion powder, black pepper, and the optional pinch of cayenne pepper until well combined.
  4. In a separate shallow mixing bowl, combine the Panko breadcrumbs, 1 tablespoon of olive oil (or avocado oil), and the optional finely grated Parmesan cheese. Add half of the prepared ranch seasoning blend to this Panko mixture and stir thoroughly to distribute the flavors evenly.
  5. Remove the chicken from the buttermilk or yogurt brine, allowing any excess liquid to drip off. Discard the remaining brine. Lightly pat the chicken dry again. Rub the remaining half of the ranch seasoning blend all over each piece of chicken. Dredge each chicken piece thoroughly in the Panko mixture, pressing gently to ensure a thick and even coating. Ensure the entire surface is covered for maximum crispiness.
  6. Arrange the coated chicken pieces in a single layer in the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil (or avocado oil) over the tops of the chicken. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read meat thermometer, and the coating is beautifully golden brown and crispy.
  7. Remove the chicken from the oven and let it rest in the baking dish for 5 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.