Spicy Chip-Crusted Buffalo Ranch Chicken
A crunchy and spicy chicken breast that’s easy to make for a weeknight dinner and will be a hit with the whole family!
Servings Prep Time
2servings 3hours
Cook Time
20minutes
Servings Prep Time
2servings 3hours
Cook Time
20minutes
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1cup southwest-style ranch(can substitute regular)
  • 1generous dose Frank’s RedHot® sauce(eyeball it to your taste – I used a whole lot, but I also love spicy food)
  • 11.5 oz bag Kettle Brand® Chile Verde chips(finely crushed)
  • 1 avocado(sliced, for serving)
  • Mexican or Spanish-style rice(for serving)
Instructions
  1. A few hours before dinnertime, combine the ranch and Frank’s RedHot® in a large bag. Marinate the chicken in this spicy goodness for a few hours.
  2. When you’re ready to cook, preheat the oven to 450 degrees and spray a cooking dish with nonstick spray. Move the chicken from the bag to the dish, then pour any remaining marinade over it. Crush up your Kettle Brand® chips in the bag, then sprinkle the crumbs liberally over each chicken breast.
  3. Bake at 450 degrees for 20 minutes, until the juices run clear. Serve over a bed of Mexican or Spanish-style rice with a sliced avocado on the side, and enjoy!
Recipe Notes
  • This recipe was designed for two, but could easily work for four as well (I had a lot of leftover marinade and my chicken breasts were a pretty decent size). Start with the proportions used here and increase any of the ingredients if you feel it’s necessary.

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