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Square overhead shot of ranch chicken on a dinner table with cornbread and salad
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5 from 3 votes

Rice Krispies Parmesan Ranch Chicken

This crispy oven-fried ranch chicken is tender, juicy, and full of flavor!
Course Dinner
Cuisine American
Keyword baked chicken thighs, Oven Fried Chicken, ranch chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 239kcal
Author Blair Lonergan

Ingredients

  • 8 boneless, skinless chicken thighs (about 2 ½ lbs. total)
  • Kosher salt and ground black pepper, to taste
  • 2 cups Rice Krispies cereal, very lightly crushed
  • ½ cup grated Parmesan cheese
  • 1 (1 ounce) packet Ranch salad dressing and seasoning mix
  • ½ cup (1 stick) salted butter, melted
  • Optional garnish: chopped fresh parsley, chives, or other herbs

Instructions

  • Preheat oven to 400°F.
  • Use a sharp knife or kitchen shears to trim any excess fat from the chicken. Pat the chicken dry; season lightly with salt and pepper (don’t use too much salt, as the breading has a good amount of salt as well).
    Boneless skinless chicken thighs on a tray
  • In a shallow dish, combine cereal, Parmesan, and Ranch seasoning mix.
  • Place the melted butter a separate shallow dish.
  • Working with one piece of chicken at a time, dip the chicken in the melted butter and turn to coat on all sides. Shake off any excess butter, and then press the top of the chicken thigh into the cereal mixture, pressing to coat.
    Process shot showing how to bread chicken thighs with rice krispies
  • Arrange the chicken on a large baking sheet. Use your fingers to press a little bit more of the cereal mixture onto the top of the chicken, if you like. Repeat with the remaining chicken thighs.
    Oven fried chicken thighs on a tray
  • Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F.
    Overhead shot of a tray of ranch chicken

Notes

  • Instead of chicken thighs, use boneless skinless chicken breast. To do so, pound the chicken breast to uniform thickness (about ½-inch thick). Bread the chicken cutlets as instructed, and bake for about 15 minutes, or until the meat reaches an internal temperature of 165°F.
  • I prefer to only coat the top side of the chicken with the Rice Krispies mixture, so that the bottoms don't get soggy.
  • Butter the chicken on all sides, since it adds flavor to the meat and prevents the bottom of the chicken thighs from sticking to the pan.
  • Use a large rimmed baking sheet rather than a baking dish. The baking sheet allows heat to circulate around the meat a bit more, yielding crispy (not soggy) chicken.
  • The total cooking time will vary depending on the size and thickness of your chicken. Use a meat thermometer to know exactly when your meat is perfectly cooked. You’re looking for an internal temperature of 165°F.

Nutrition

Serving: 1ranch chicken thigh | Calories: 239kcal | Carbohydrates: 7g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 302mg | Potassium: 299mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 724IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 3mg