Crispy on the outside, tender on the inside, and loaded with bold flavor, this Spicy Parmesan Chicken with Buffalo Ranch Dip is my go-to when I want something hearty and satisfying with a bit of a kick. The Parmesan and Cajun seasoning add layers of savory crunch to the chicken, while the creamy dip balances the heat with a cool, tangy finish. It’s perfect for game day snacking, casual dinners, or anytime I’m craving comfort food with a spicy twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
2–3 boneless, skinless chicken breasts
½ cup grated Parmesan cheese
¼ cup breadcrumbs
2 tablespoons Cajun seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
Salt & pepper, to taste
¼ cup olive oil
For the Buffalo Ranch Dip:
½ cup ranch dressing
¼ cup buffalo sauce
1 tablespoon sour cream
Fresh parsley, chopped (for garnish)
Directions
I start by slicing the chicken breasts into strips.
In a medium bowl, I mix together the Parmesan cheese, breadcrumbs, Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper.
I drizzle the chicken strips with olive oil and then dredge them in the Parmesan mixture, making sure they’re well-coated.
I heat a skillet over medium-high heat and cook the chicken strips for about 4–5 minutes per side, until they’re crispy, golden, and cooked through.
For the dip, I whisk together ranch dressing, buffalo sauce, and sour cream in a small bowl until smooth.
I plate the chicken, garnish with chopped parsley, and serve it hot with the Buffalo Ranch Dip on the side.
Servings and timing
This recipe makes about 3–4 servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
Sometimes I use chicken tenders instead of slicing chicken breasts to save time.
For a low-carb version, I skip the breadcrumbs and just use Parmesan and spices.
I occasionally bake the chicken at 400°F (200°C) for 18–20 minutes instead of frying for a lighter option.
To dial up the heat, I add cayenne pepper to the breading or toss the cooked chicken in buffalo sauce before serving.
Storage/Reheating
I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a 375°F oven for about 8–10 minutes to bring back the crispiness. The dip keeps well in the fridge for 3–4 days; I give it a quick stir before serving again.
FAQs
How do I keep the chicken crispy after cooking?
I let it rest on a wire rack instead of paper towels so air can circulate and keep the coating from getting soggy.
Can I use pre-shredded Parmesan cheese?
I prefer freshly grated Parmesan because it sticks better and melts more evenly, but pre-shredded works in a pinch.
Is this recipe gluten-free?
To make it gluten-free, I use gluten-free breadcrumbs and double-check the labels on my Cajun seasoning and buffalo sauce.
Can I air-fry the chicken instead of frying?
Yes, I air-fry at 400°F for about 10–12 minutes, flipping halfway through, until golden and cooked through.
What should I serve with this chicken?
I often serve it with celery sticks, carrot sticks, or a simple salad to keep things balanced.
Conclusion
This Spicy Parmesan Chicken with Buffalo Ranch Dip is everything I want in a quick, bold, and crowd-pleasing meal. The contrast of crunchy, cheesy chicken and creamy, spicy dip hits all the right notes—whether I’m hosting, meal prepping, or just treating myself. It’s fast, flavorful, and totally satisfying every single time.
Recipe:
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Spicy Parmesan Chicken with Buffalo Ranch Dip
- Total Time: 20 minutes
- Yield: 3–4 servings
Description
Spicy Parmesan Chicken with Buffalo Ranch Dip is a bold, flavorful dish featuring crispy, Cajun-seasoned chicken strips served with a creamy, tangy dip. Perfect for game days, casual dinners, or anytime you crave a spicy comfort food fix.
Ingredients
2–3 boneless, skinless chicken breasts
½ cup grated Parmesan cheese
¼ cup breadcrumbs
2 tablespoons Cajun seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
Salt & pepper, to taste
¼ cup olive oil
½ cup ranch dressing
¼ cup buffalo sauce
1 tablespoon sour cream
Fresh parsley, chopped (for garnish)
Instructions
- Slice the chicken breasts into strips.
- In a medium bowl, mix together Parmesan cheese, breadcrumbs, Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper.
- Drizzle the chicken strips with olive oil and dredge them in the Parmesan mixture until well coated.
- Heat a skillet over medium-high heat and cook the chicken strips for 4–5 minutes per side, until crispy, golden, and cooked through.
- In a small bowl, whisk together ranch dressing, buffalo sauce, and sour cream until smooth.
- Plate the chicken, garnish with chopped parsley, and serve hot with the Buffalo Ranch Dip.
Notes
Use chicken tenders instead of slicing breasts to save time.
For a low-carb version, skip breadcrumbs and use only Parmesan and spices.
Bake at 400°F (200°C) for 18–20 minutes for a lighter option.
Add cayenne pepper or toss cooked chicken in buffalo sauce for more heat.
Store leftovers in the fridge for up to 3 days and reheat at 375°F for 8–10 minutes.
Dip can be stored in the fridge for 3–4 days; stir before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
