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–+ servings
Ranch Chicken

Crispy Ranch Chicken with Creamy Herb Sauce for Dinner Bliss

Discover the ultimate Crispy Ranch Chicken, a family favorite that brings comfort and flavor to your dinner table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breading
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 2 tbsp Ranch Seasoning Mix Consider homemade for freshness
  • 2 large Large Eggs Aquafaba can be used for vegan option
  • 1 tsp Kosher Salt Adjust if using regular salt
  • 1 tsp Black Pepper Feel free to use freshly ground
  • 1 cup Breadcrumbs Panko works well for extra crunch
For the Chicken
  • 2 lb Thinly Sliced Chicken Cutlets Turkey cutlets can be a lean substitute
  • 2 cups Vegetable Oil Can also use canola or grapeseed oil for frying
For the Creamy Herb Sauce
  • 4 tbsp Salted Butter Use unsalted if preferred, adjusting added salt
  • 2 cloves Garlic Cloves Grated or minced garlic works
  • 1 cup Dry White Wine Substitute with chicken broth for non-alcoholic option
  • 2 cups Chicken Broth Vegetable broth can be used for a lighter twist
  • 1 cup Heavy Cream Half-and-half can be used for a lighter option
  • 1 bunch Chives Fresh herbs elevate flavor and presentation
  • 1 bunch Dill Fresh herbs elevate flavor and presentation
  • 1 bunch Flat-Leaf Parsley Fresh herbs elevate flavor and presentation

Equipment

  • Large skillet
  • shallow bowls
  • Whisk
  • Plate

Method
 

Step-by-Step Instructions
  1. Prepare Breading: In one shallow bowl, combine all-purpose flour and ranch seasoning. In another bowl, beat eggs with kosher salt and black pepper. Place breadcrumbs in a third bowl.
  2. Coat Chicken: Dip chicken cutlets into the flour mixture, then into the egg mixture, and finally press into the breadcrumbs. Set aside.
  3. Fry Chicken: Heat vegetable oil in a skillet over medium heat. Fry coated cutlets for 4-5 minutes per side until golden brown. Drain excess oil on paper towels.
  4. Make Sauce: In the same skillet, add butter and garlic. Once melted, add wine to deglaze the pan. Simmer for 1-2 minutes, then add chicken broth and bring to a gentle simmer.
  5. Add Cream and Herbs: Stir in heavy cream and ranch seasoning. Add chopped herbs and simmer until the sauce thickens, about 5 minutes.
  6. Serve: Drizzle sauce over chicken cutlets and garnish with extra herbs. Serve with salad or mashed potatoes.

Nutrition

Serving: 1cutletCalories: 420kcalCarbohydrates: 28gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 900mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Consider marinating the chicken in ranch dressing for enhanced flavor. Avoid overcrowding the skillet when frying for best results.

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