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
