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–+ servings
A pile of golden-brown, crispy chicken thigh bites served with french fries and dipping sauces.

Crispy Ranch Chicken Thighs

These crispy ranch chicken thighs are a family favorite, perfect for a weeknight dinner that kids and adults will love. They are easy to make and deliver juicy, flavorful chicken every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken thighs cut into 1-inch chunks
  • 1 tablespoon Ranch Seasoning and Salad Dressing Mix
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup all-purpose flour
For the Buttermilk Mixture
  • 1 cup buttermilk
  • 1 large egg
For the Cornflake Mixture
  • 1.5 cups cornflake crumbs
  • 1/3 cup freshly grated Parmesan
  • 3 tablespoons canola oil
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • Cooling rack
  • Baking sheet
  • Large bowl
  • Medium bowl

Method
 

  1. Preheat your oven to 425 degrees F. Coat a cooling rack with nonstick spray and place it on a baking sheet. Set aside.
  2. In a large bowl, combine the chicken chunks, Ranch Seasoning and Salad Dressing Mix, cayenne pepper (if using), 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat the chicken evenly. Let it sit for at least 30 minutes to marinate.
  3. While the chicken marinates, prepare the buttermilk mixture. In a medium bowl, whisk together the buttermilk and the egg.
  4. In another large bowl, combine the cornflake crumbs, grated Parmesan, and canola oil. Season with salt and pepper to your taste. Mix well.
  5. Working with one piece of chicken at a time, dredge it in the flour, then dip it into the buttermilk mixture, and finally dredge it in the cornflake mixture, pressing gently to ensure it's well coated.
  6. Place the coated chicken pieces in a single layer onto the prepared baking sheet with the cooling rack. Lightly coat the chicken with nonstick spray.
  7. Bake in the preheated oven for about 13-15 minutes, or until the chicken is crisp and cooked through.
  8. Serve immediately.

Notes

These chicken thighs are great for meal prep. Let them cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer for best results.

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