Ingredients:
4 boneless, skinless chicken breasts
1 cup buttermilk
1 packet ranch dressing mix
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Directions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and brush it with olive oil.
Mix the ranch dressing mix and buttermilk together in a small plate.
. In another shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
Dip each chicken breast first in the buttermilk mixture, ensuring it’s fully coated, then coat it with the flour mixture, pressing gently to adhere.
Arrange the coated chicken breasts onto the baking sheet that has been ready. Pour the remaining olive oil over the tops.
Bake for 20-25 minutes, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
Before serving, let the chicken rest for a few minutes.
Enjoy the crispy and flavorful Buttermilk Ranch Crusted Chicken!