I love experimenting and trying new things in the kitchen. Sometimes things don’t work out – like my brownie dessert from a few weeks ago. But sometimes, I hit it out of the park. Crunchy Buffalo Ranch Chicken is one of those recipes.
Just me . . . tooting my own horn.
Crunchy Buffalo Ranch Chicken combines spicy buffalo wing sauce with tangy ranch seasoning, all rolled into crispy French-fried onions. This recipe is definitely a take-out fake-out. It doesn’t mimic a restaurant recipe, per se, but it certainly tastes fast-food worthy!
I work for two food trade magazines and, as part of my job, from time to time I am required to attend industry trade shows. At one show, I visited a company’s booth for a demonstration and received a bag of these crispy fried onions. They’re the crunchy garnish that restaurants often serve over top of salads, burgers and steaks. The bag sat in my pantry before I realized that the expiry date was soon approaching and I should try something with them. The back of the bag had recipes on it, including one that used the onions as breadcrumbs for chicken. When I turned to the trusty ole’ Internet, I found that other people had done this with rave reviews, and made some modifications to the recipe.
I started by cutting two boneless, skinless chicken breasts into nugget-sized pieces. You could leave the chicken breasts whole, but this ensured more of the crunchy coating covered each bite.
Prepare your dredging station. My usual breading process starts with dipping the meat in a beaten egg, followed by breadcrumbs and seasonings. In this recipe, I replaced the egg with my favourite buffalo wing sauce, and crushed up about one cup of fried onions into a breadcrumb consistency. For an extra kick, I added a package of ranch seasoning into the onions (usually I use homemade ranch seasoning, but I had an extra package kicking around). I’ve seen smaller packages of these fried onions in the salad dressing/crouton aisle at the grocery store. If you can’t find them, don’t sweat. Just substitute something else crunchy for the breading, like corn flakes – but don’t skip out on the ranch seasoning!
The chicken pieces were dunked into the buffalo wing sauce and rolled around in the onion and ranch powder mixture. Line up the chicken pieces on a parchment-lined baking sheet and bake at 400 F for about 20 minutes, or until the chicken is cooked through.
The buffalo wing sauce makes the chicken so tender, and with a crunchy coating and bite sized pieces, this chicken is perfectly poppable.
You guys, this chicken is the bomb. I’m not even kidding . . . I would make this (and eat it) every day if I could. And it got a double thumbs up from hubby – and my mama! She may or may not have kept the chicken I gave her to try all to herself. Hey, I’m not judging . . . I may or may not do the same thing!