I remember my mom using ranch seasoning packets a lot when I was younger. She’d make us homemade dressing and dip for our lunch boxes with it, she would even use it as an easy seasoning shortcut to season chicken for dinner. I remember it was kind of shake-and-bake style. She would throw chicken in a bag with breadcrumbs and a packet or two of ranch seasoning and my brother, JT, and I would get to shake away. I don’t remember much (there were probably more steps in making it), but I do remember thinking it was delicious. The Little Bit of Lemon Crispy Baked Ranch and Almond Crusted Chicken is a healthified twist on an old favorite.
Let’s just say, my mom knew what she was doing with those ranch packets. Having a premixed seasoning saves a TON of time in the kitchen (which I think we all know is important these days). I made this recipe for the first time + writing down recipe details in just 35 minutes. SCORE!
Anyone surprised I didn’t use my airfryer for this one? LOL, me too, but I had to give one recipe to you people who I haven’t yet converted. This recipe would be great in there as well, although I haven’t experimented with the cook time and temp. Although this one is baked, I can assure you that the crunchiness and juiciness is not lost in the oven. If you don’t have an airfryer yet, at least look into it… for me (*insert wink emoji here*). Furthermore, my Apple Cider Glazed Chicken Thighs are reason #1 as to why you should have one! Got questions? Shoot me a message and I’d be happy to answer them.
Reheating & Serving
Alright, back to the baked ranch chicken. I like this recipe because it stretches two chicken breasts a little further – does anyone else think that good chicken is just so expensive?! – and it’s almost better when you reheat it. Yeah… I said that. To reheat, add a little bit of olive oil to a skillet over medium heat. Warm the chicken through (about 3 minutes each side), and that breading will be back to it’s crispy glory.
This dish is great with a simple green veggie, and even more delicious dipped in ranch dressing (cause I’m crazy like that). Let me know what you pair your crispy baked ranch chicken with in the comments below!
Crispy Baked Ranch and Almond Crusted Chicken
Ingredients
- 2 chicken breasts
- 1 1 oz packet ranch seasoning I'm a Hidden Valley junky, but any brand will do
- 1 c almond flour
- 2 eggs
- 1 tbsp water
- olive oil as needed
Instructions
- Preheat oven to 450° F.
Prepare the Chicken
- Butterfly your chicken breasts.*
- Place your butterflied chicken breast between 2 pieces of plastic wrap and pound out to an even ½" thickness.
- Slice your chicken breasts in half, down the center line longways (basically through the spot that you stopped at when you were butterflying). This will leave you with 4 thin, chicken breast sized halves.
Bread the Chicken
- In a medium bowl, whisk together eggs and water until just frothy on top. Set aside.
- In another shallow bowl, or on a plate, mix together almond flour and ranch seasoning packet. Set aside.
- Dry off chicken breast halves with a paper towel. Dip in egg wash, then let excess drip off thoroughly before coating in almond flour/ranch mixture. PRO TIP: simply place chicken breast on the flour/seasoning mix and use clean hand to cover the top with the mixture. Press the mixture into the top of the chicken with your clean hand, which will also press the chicken into the mixture on the backside. The less flipping and touching you do, the more likely it is that your breading will stick.
- Repeat for each chicken, setting aside until all are complete.
Bake the Chicken
- Prepare a rimmed baking sheet with foil. Place a cooling rack on top, and oil generously with olive oil and a basting brush.**
- Place each chicken with space in between on the cooling rack. Bake for 16-18 minutes, or until breading looks like it's starting to brown, and chicken is cooked through.
- Turn oven to broil on high, and broil each side of the chicken for about 2 minutes for maximum browning.
- Enjoy!
