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baked boneless chicken thighs with a craggy golden breadcrumb coating and tiny dried green herb flecks on a plain plate
Melissa Hart

Baked Ranch Chicken Thighs

A thin buttermilk coating holds the ranch-seasoned crumbs against boneless thighs without turning them into a heavy breaded cutlet. Press the crumbs on once, then leave the chicken alone on its rack so the underside can dry as it bakes. The dill, parsley and chives are measured individually, which keeps the salt from depending on a packet mix. Expect a lightly craggy golden coating with tender meat underneath. Adding more buttermilk after the crumbs are on will make bare, damp patches rather than helping them stick.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 1/3 cup cultured buttermilk
  • 3/4 cup panko breadcrumbs
  • 2 tbsp finely grated Parmesan
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried chives
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil divided

Method
 

  1. Heat the oven to 425°F. Set a rack over a rimmed baking sheet and brush it with 1 teaspoon of the oil.
  2. Pat thighs dry and toss with buttermilk in a bowl. Mix panko, Parmesan, dried herbs, garlic powder, onion powder, salt, pepper and remaining 2 teaspoons oil in a shallow dish.
  3. Lift each thigh from the buttermilk, allowing excess to drip back into the bowl, and press both sides into the crumb mixture. Discard leftover buttermilk and crumbs that touched raw chicken.
  4. Arrange coated thighs unfolded on the rack and bake for 25 to 30 minutes until the coating is golden and the thickest meat reaches at least 165°F.
  5. Rest on the rack for 5 minutes before lifting with a thin spatula and serving.