Ingredients
Method
- Preheat oven to 400°F (200°C)
- Line a baking sheet with parchment paper and add a wire rack
- In a shallow dish, season flour with 1 tablespoon ranch seasoning
- In a second dish, beat eggs with a splash of water
- In a third dish, combine Panko, Parmesan, and remaining ranch seasoning
- Dredge chicken in flour, shaking off excess
- Dip in egg wash, then coat thoroughly in Panko-Parmesan mixture
- Place on wire rack, spray lightly with olive oil
- Bake 22-25 minutes until golden and internal temperature reaches 165°F
Notes
For keto version: Substitute flour with almond flour and Panko with crushed seasoned pork-free rinds beef alternative
Use air fryer (-10 minutes cook time, shaking halfway) for deeper crisp
Insert meat thermometer to prevent overcooking
Let rest 5 minutes before serving
Store leftovers in airtight container, reheats well in oven at 375°F
Use air fryer (-10 minutes cook time, shaking halfway) for deeper crisp
Insert meat thermometer to prevent overcooking
Let rest 5 minutes before serving
Store leftovers in airtight container, reheats well in oven at 375°F