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I’ve been experimenting with my air fryer for quite some time now, and I must say, it’s been a game-changer. I mean, who doesn’t love the taste of crispy, juicy fried chicken? But let’s be honest, no one wants to deal with the greasy aftermath and unhealthy calories.
That’s where my air fryer comes in handy. It’s amazing how it can give you the same satisfying crunch and moist, tender chicken without all the oil. It’s my go-to method for cooking chicken breasts because it’s quick and doesn’t dry out the meat like baking does.
Just pop those bad boys into the air fryer for about 15 minutes, and voila! You’ll have perfectly cooked chicken with a crispy, flavorful coating that’ll leave you wanting more. And the best part? You won’t have to deal with the guilt of indulging in fried chicken.
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Recipe Notes:
What changes can I make to this Air Fryer Ranch Chicken? As with all great recipes, this recipe is quick and easy, but still versatile. Here are some easy ways to adapt this recipe to suit your needs.
- Marinate the chicken longer. If you know in the morning that you’ll want to make this amazing chicken dish for dinner or even the next day, feel free to mix the chicken and buttermilk together and marinate in the refrigerator for up to 24 hours. You don’t want to leave it on the counter for that long, but it will be fine in the fridge and will even get more tender the longer it marinates. However, don’t marinate for more than 36 hours or the chicken may start to toughen.
- Swap out some or all of the Parmesan cheese for more breadcrumbs. Sometimes you don’t have all the ingredients or you can’t taste the Parmesan, as long as you have enough coating for your chicken, you’ll be fine. Substitute some or all of the Parmesan cheese for additional breadcrumbs.
- Use another flavoring. You can easily swap out the ranch dressing mix for your favorite flavoring mix, including Italian seasoning mix, lemon garlic mix, or any other flavoring you have on hand. You can even use a tablespoon or two of your own spices instead of a prepackaged mix.
- Add extra color and crunch to your chicken by turning the heat up to 375 degrees Fahrenheit for the last 2-3 minutes of cooking. This is a great method for people who really love crispy, crispy breading.
- Use a different cooking method. I love my deep fryer, but there are times when I just want a real, truly fat-fried piece of chicken. You can heat about 1 inch of oil in a skillet or skillet and cook the chicken for 2-3 minutes per side. It will cook fast, but make sure it has reached 165 degrees Fahrenheit in the middle before serving. Another alternative to the Air Fryer is a traditional oven. You can cook this chicken in the oven at 375 degrees Fahrenheit for about 12-18 minutes, flipping the pieces halfway through. Be sure to check the internal temperature before serving, as all ovens cook slightly differently.
Air Fryer Ranch Chicken
- Place chicken tenders and buttermilk in a large zip-top plastic bag. Remove as much air as possible and drizzle the chicken in the buttermilk.
- Let the chicken marinate on the counter for 45 minutes.
- In a large shallow bowl, mix together the panko breadcrumbs, Parmesan cheese and dry ranch salad dressing mix until well combined.
- Remove one chicken tenderloin from the bag and press it into the breadcrumb mixture.
- Flip the chicken tenderloin over and gently press it into the mixture on the other side until the chicken is completely covered, then place in the air fryer.
- Repeat steps 5 and 6 until you have an even layer of chicken in your fryer with a little space between each piece. Do not overload your air fryer or the chicken will take longer to cook and will not color evenly. I cooked the chicken in two batches.
- Cook chicken in air fryer at 350 degrees Fahrenheit for 12-16 minutes or until internal temperature reaches 165 degrees and coating is light brown. Flip the chicken after about 6 minutes, or once the top has turned light brown and crisp, to get even, crisp color on the chicken.
- Serve hot with an optional dipping sauce.
Air Fryer Ranch Chicken
After about 15 minutes in the fryer to cook, these Air Fryer Ranch Chicken are tender on the inside, with a flavorful crispy coating.
- Preparation time: 10 minutes
- Marinating time: Four. Five minutes
- Time to cook: fifteen minutes
- Total Time: 1 hour 10 minutes
- It serves:4
Ingredients
- 1 pound chicken breast tenderloins
- 1 cup buttermilk
- ½ cup Japanese-style panko breadcrumbs
- ½ cup Grated Parmesan cheese
- 1 1-ounce package dry ranch salad dressing mix
- side sauce optional side
Instructions
- Place chicken tenders and buttermilk in a large zip-top plastic bag. Remove as much air as possible and drizzle the chicken in the buttermilk.
- Let the chicken marinate on the counter for 45 minutes.
- In a large shallow bowl, mix together the panko breadcrumbs, Parmesan cheese and dry ranch salad dressing mix until well combined.
- Remove one chicken tenderloin from the bag and press it into the breadcrumb mixture.
- Flip the chicken tenderloin over and gently press it into the mixture on the other side until the chicken is completely covered, then place in the air fryer.
- Repeat steps 5 and 6 until you have an even layer of chicken in your fryer with a little space between each piece. Do not overload your air fryer or the chicken will take longer to cook and will not color evenly. I cooked the chicken in two batches.
- Cook chicken in air fryer at 350 degrees Fahrenheit for 12-16 minutes or until internal temperature reaches 165 degrees and coating is light brown. Flip the chicken after about 6 minutes, or once the top has turned light brown and crisp, to get even, crisp color on the chicken.
- Serve hot with an optional dipping sauce.
