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Triple Ranch, Extra Crispy Chicken Thighs (Crispy Panko Ranch Chicken)

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Ranch lovers, unite! These Triple Ranch Chicken Thighs are perfectly crispy on the outside and juicy, tender on the inside. The secret? Pre-toasting the Panko breadcrumbs for maximum crunch and marinating the chicken in a ranch buttermilk marinade for exceptional tenderness and flavor. The marinade, crispy coating, and creamy yogurt-ranch dip all feature ranch seasoning, creating three delicious layers of ranch flavor. Serve with sliced pickles, the tangy yogurt-ranch dip, hot sauce, and/or hot honey for an easy chicken dinner everyone will love.
Course dinner, lunch, Snack
Cuisine American
Keyword buttermilk marinade, chicken thighs, crunchy, crunchy chicken, easy dinner, easy recipe, Greek yogurt, kid friendly, ranch
Servings 4 people

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.