There are chicken recipes… and then there are Triple Ranch Chicken Thighs. If you’re a ranch lover, this one is for you. Every layer is packed with ranch flavor—from the tangy buttermilk marinade to the crispy Panko coating and the creamy yogurt-ranch dipping sauce.
I’ve always loved pairing crispy chicken with tangy, vinegary flavors. To me, ranch and pickles are a match made in heaven, so serving these with sliced dill pickles is a must. And here’s my favorite little kitchen hack: how often do we finish a jar of pickles only to pour the brine down the drain? Not anymore! I add a splash of pickle brine to the yogurt-ranch dipping sauce for an extra tangy kick. In fact, I’m so obsessed with pickle brine that I’ve started adding it to my homemade Big Mac sauce, salad dressings, and just about any mayo-based dip. Dill, ranch, garlic, onion, and pickles are some of my all-time favorite flavors, and they all come together beautifully in this recipe.
I also prefer using chicken thighs because they’re naturally more flavorful and much more forgiving than chicken breasts, making them far less likely to dry out. If you prefer chicken breasts, they’ll work just fine—just be sure not to overcook them and let them rest for a few minutes before slicing to keep them juicy.
These thighs are perfect to put into a wrap, burger or sandwich. My husband, recently dubbed Mr. Vanilla Bean from my Instagram followers, makes literally everything into a wrap! At least with this recipe, it makes total sense ;D
One last tip: this recipe is intentionally flexible. You can use fresh or dried dill and chives, depending on what you have on hand. We’ve all opened the fridge only to find our fresh herbs have wilted—or realized we’re completely out! Using dried herbs still gives you delicious results and makes this recipe easy to throw together anytime the craving strikes.
Triple Ranch, Extra Crispy Chicken Thighs (Crispy Panko Ranch Chicken)
Equipment
- 1 large baking sheet
Ingredients
Marinade
- 1/2 cup Buttermilk
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp chives fresh or dried
- 1 tsp dill fresh or dried
- smoked paprika (optional)
Dredge
Dry
- 2 cups Oven-toasted Panko breadcrumbs or more – Toast Panko on baking sheet on 400F for 10 mins or until golden
Wet
- 2 eggs beaten
- 2 Tbsp mayo
- 1 Tbsp Dijon mustard
- 2 Tbsp Flour All purpose
- 1/2 tsp each – Salt, onion and garlic powder
- 1 tsp each – Chives and dill dried or fresh
Ranch dipping sauce
- 1 cup plain Greek yogurt low or full fat
- 1/2 tsp each – salt, onion, garlic powder
- Chives and dill to taste
- 1/4 cup pickle brine adding a little at a time to taste
Chicken
- 8 extra-lean, skinless, boneless chicken thighs
Instructions
- Marinate chicken for a minimum of 2hrs to overnight
- Prepare dredging bowl for batter and a small sheet pan or dish for breadcrumbs. Preheat oven to 425F, convection. (Fan setting)
- Combine ingredients for ranch dipping sauce and set aside in the fridge for flavours to bloom – can be made a day ahead.
- If you have one, place a rack over a baking sheet and spray with cooking oil
- Dredge each thigh into the wet dredge (batter) and let excess drip off. Press into toasted breadcrumbs to coat fully on both sides.
- Place each thigh on baking rack. Spray chicken all over tops with cooking oil. Sprinkle with a little salt.
- Cook for about 20 minutes depending on thickness of the thighs. Cook to a minimum internal temperature of 165F in the thickest part.
- Serve hot with a side of sliced pickles, a vinegar based hot sauce, hot honey and the reserved yogurt-ranch sauce.
