These oven-baked beauties get crisp and golden without heating up oil. Here’s how to make perfectly crisp ranch chicken in less than an hour.
Spread panko into a thin, even layer on a rimmed baking sheet. Bake until golden-brown, about 7 to 8 minutes.
Trim chicken breasts. Then place one in a zip-top bag and pound with a rolling pin to an even 1/2-inch thickness. Set aside and repeat.
Grate Parmesan cheese and place in a wide, shallow bowl. Add the toasted panko and ranch dressing packets, and mix to combine.
Place mayonnaise in a second wide, shallow bowl.
Coat an oven-safe wire rack with cooking spray and fit it onto the reserved baking sheet.
Dip chicken in mayonnaise to coat, then dredge in breadcrumb mixture, gently pressing them into the chicken so they stick. Place on the rack and repeat.
Bake at 375°F until the breading is golden-brown and the chicken is cooked through, about 30 to 32 minutes.