Air fryer recipe · Mains
Ranch Chicken
Herby ranch-crusted chicken that's tangy, golden and irresistibly crunchy.
- 25 minTotal time
- 190°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 290kcal
- 34.1 gprotein
- 16.9 gcarbs
- 10.0 gfat
- 3.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken breast2 large
- Ranch seasoning2 tbsp
- Panko breadcrumbs1 cup
- Egg2
- Parmesan1/4 cup
- Dried dill1 tsp
Method
Slice and even out
Cut the chicken breasts into evenly thick fillets or strips so they all cook in the same time. Even, slightly thinner pieces crisp on the outside before the inside dries out, which is what keeps the meat juicy.
Make the ranch crumb
Stir the ranch seasoning, panko, parmesan and dried dill together in a shallow bowl. The parmesan and herbs give the coating its tangy, savoury ranch flavour, and the coarse panko is what makes it crunch.
Egg wash and coat
Dip each piece in beaten egg, then press it into the ranch crumb so it clings in a thick, even layer. Pat the crumbs on firmly, because a well pressed coating stays put in the basket instead of flaking off.
Mist for crunch
Spray the coated chicken lightly with oil on both sides. Dry panko stays pale and powdery, but a little fat is what lets it toast into a deep golden, properly crunchy crust in the dry heat of the basket.
Air-fry until golden
Air fry at 190°C for 14 min, flipping halfway, until the crust is golden and the chicken is cooked through with no pink in the centre and clear juices. Rest for a couple of minutes so the coating crisps fully before serving.
