Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 oz Hidden Valley Ranch seasoning mix
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1.5 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat the oven. Set it to 400°F (200°C). Line your pan with foil for easy cleanup and set the wire rack on top.
  2. Prep the meat. Pat the 1.5 lb of chicken breasts completely dry. Note: Moisture on the surface of the meat will prevent the ranch mixture from sticking.
  3. Level the thickness. Use your mallet to pound the breasts to a uniform 1 inch thickness. This is your insurance policy against dry meat.
  4. Mix the binder. Whisk the 1/2 cup mayo, 1/4 cup sour cream, garlic powder, black pepper, and half the ranch seasoning in a shallow bowl.
  5. Prep the crunch. In the second bowl, combine 1.5 cups panko, 1/2 cup Parmesan, the rest of the ranch seasoning, and 2 tbsp melted butter. Stir until the crumbs look like wet sand.
  6. The first coat. Dip the chicken into the wet mixture. Ensure every nook and cranny is covered.
  7. The final crust. Press the chicken firmly into the panko mixture. Note: Use your hands to press the crumbs in; don't just toss them or they will fall off.
  8. The bake. Place on the rack and bake for 20-25 minutes. Wait for the crust to turn a deep, golden brown.
  9. The temp check. Use your thermometer to verify the center has hit 165°F (74°C).
  10. The rest. Let it sit for 5 minutes before slicing. This allows the juices to redistribute so they stay in the meat, not on your plate.