When it comes to comfort food with a satisfying crunch and bold flavor, few things hit the spot like a plate of crispy chicken strips. Add a buttery ranch twist, and you’ve got a snack or dinner idea that checks every box—crispy on the outside, juicy on the inside, and bursting with savory flavor in every bite. These crispy buttered ranch chicken strips are easy to make, oven-baked (not fried), and packed with cheesy, herby goodness thanks to a smart mix of Parmesan and ranch seasoning.
Whether you’re feeding the family on a weeknight, prepping party food for game day, or just in the mood for a little indulgence, this recipe delivers everything you want: quick prep, simple ingredients, and results that are finger-licking good.
Why This Recipe Works
These chicken strips skip the deep-fryer in favor of oven-baking, but they lose none of the crunch. The secret lies in a generous coating of melted butter, followed by a flavorful mix of ranch seasoning, Parmesan cheese, and spices. The butter helps crisp up the outside while keeping the inside juicy. Ranch seasoning adds a tangy, herby flavor that pairs beautifully with the salty bite of Parmesan and a hint of paprika and garlic.
The result? Crispy, golden, flavorful chicken strips with a buttery crust that crackles with every bite.
The Ingredients That Bring It All Together
Let’s break down the ingredients and their role in making this dish a guaranteed crowd-pleaser:
- Chicken breasts: Boneless, skinless chicken breasts are ideal here. Cut into uniform strips, they cook evenly and quickly while staying tender.
- Ranch seasoning mix: A one-packet solution to incredible flavor. This blend adds the signature ranch tang with garlic, onion, herbs, and a bit of creamy buttermilk powder.
- Grated Parmesan cheese: Not only does it add salty depth, but it also toasts beautifully in the oven, helping to create a crisp outer layer.
- Melted unsalted butter: Adds richness and helps the coating stick while giving a golden finish.
- Garlic powder and paprika: These enhance the flavor base with warm, savory notes.
- Salt and pepper: Season to your taste—remember the ranch and Parmesan are both salty, so start light and adjust if needed.
How to Make It Step-by-Step
Start by prepping your ingredients and oven. Preheat to 400°F (200°C), and line a baking sheet with parchment paper or grease it lightly with oil or butter to prevent sticking. You want a hot oven and a ready tray so that the moment your chicken strips are coated, they can go straight in to bake without any sogginess.
1. Cut and Season the Chicken
Use two large boneless chicken breasts and slice them lengthwise into evenly sized strips. About 1 to 1.5 inches wide is ideal—thin enough to cook through quickly, thick enough to stay juicy. Pat them dry with a paper towel so the butter and coating stick well.
2. Mix the Coating
In a bowl, combine the ranch seasoning packet, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Make sure to mix thoroughly so every piece of chicken gets an even hit of seasoning. You’ll see the mix take on a slightly pink-orange hue from the paprika and flecks of green herbs from the ranch blend.
3. Dip the Chicken in Butter
Pour your melted butter into a shallow dish. Dip each chicken strip into the butter, letting it soak for a moment so it’s fully coated. The butter does double duty—it gives the outside flavor and encourages the dry coating to cling and crisp during baking.
4. Coat the Chicken
Transfer the butter-dipped strips to the dry ranch-Parmesan mix. Press the mixture gently onto each strip to help it adhere. Turn the strip in the bowl to make sure all sides are covered. Don’t rush this step—getting a full, even coating ensures the crispiest results.
5. Arrange on a Baking Sheet
Place the coated chicken strips on your prepared baking sheet. Give each strip a bit of space; crowding the tray can lead to steaming instead of crisping. If necessary, use two trays or bake in batches.
6. Bake Until Golden
Bake the chicken strips in the preheated oven for 20–25 minutes. Flip them halfway through the cooking time to ensure both sides crisp up nicely. Keep an eye on them in the last few minutes—you’re looking for that deep golden color and sizzling edges.
7. Rest Before Serving
Let the chicken strips rest for about 5 minutes after baking. This helps the coating set and keeps the juices inside the meat instead of spilling out on the first bite.
How to Serve Crispy Ranch Chicken Strips
These chicken strips shine as a main dish, appetizer, or party snack. You can serve them as-is or alongside a favorite dip. Here are some popular pairing options:
- Classic ranch or blue cheese dressing
- Spicy buffalo sauce
- Garlic aioli
- Honey mustard
- Barbecue sauce
Add a side of coleslaw, potato wedges, or a simple garden salad for a full meal. For something a little different, try tucking these into a sandwich or wrap with lettuce, tomato, and a smear of mayo or hot sauce.
Why This Recipe Is a Weeknight Winner
This dish takes about 10 minutes to prep and just 20–25 minutes to bake. There’s no need to marinate, no messy breading stations, and no hot oil to manage. The ingredients are easy to find and often already in your kitchen. And because the chicken is baked, cleanup is simpler, and the result is lighter than a fried version.
Tips for Crispy Success
- Use parchment or a well-greased pan: Prevents sticking and promotes even browning.
- Don’t crowd the pan: This keeps the oven air circulating and avoids sogginess.
- Use freshly grated Parmesan if possible: It melts and crisps better than pre-shredded types.
- Let butter cool slightly before dipping: If too hot, it might cook the outside of the chicken prematurely.
- Pat chicken dry before starting: Moisture prevents the coating from sticking and crisping.
Storing and Reheating
If you have leftovers (though they may be gone fast!), store them in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to regain crispiness. Avoid microwaving, as it can make the coating soft.
Make It Your Own
Once you’ve tried the base recipe, there are plenty of ways to customize:
- Add cayenne or chili flakes to the coating for a spicy kick.
- Swap ranch mix for taco seasoning or Cajun spices for a different flavor profile.
- Try with boneless chicken thighs for extra juiciness.
- Finish with a drizzle of hot honey or a sprinkle of fresh herbs for a gourmet touch.
Final Thoughts
Crispy buttered ranch chicken strips are the kind of food that hits every craving—savory, crunchy, cheesy, and buttery all in one. They’re simple to make, incredibly satisfying, and perfect for sharing (or not). Whether it’s a busy weeknight or a laid-back weekend with friends, these strips will keep everyone coming back for seconds.
Ingredients
- 2 large chicken breasts, cut into strips
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ranch seasoning mix, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dip each chicken strip into the melted butter, making sure it’s fully coated.
- Toss the buttered chicken strips into the ranch-Parmesan mixture until coated evenly.
- Place the coated chicken strips on the prepared baking sheet, spaced out.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Let rest a few minutes before serving.
Serve with your favorite dipping sauces and enjoy the buttery, ranch-packed crunch in every bite.