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Andrew Fowler

Baked Ranch Chicken Thighs

Print Recipe
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 oven to 425°F. Set rack over rimmed sheet; brush with 1 teaspoon oil.
  2. Pat thighs dry; toss with buttermilk. Mix panko, Parmesan, herbs, garlic powder, onion powder, salt, pepper, and remaining 2 teaspoons oil in shallow dish.
  3. Lift thighs from buttermilk, dripping excess into bowl; press both sides into crumbs. Discard leftover buttermilk and crumbs touching raw chicken.
  4. Arrange unfolded thighs on rack. Bake 25 to 30 minutes until coating golden and thickest meat at least 165°F.
  5. Rest on rack 5 minutes; lift with thin spatula and serve.