I’m sharing my ranch chicken recipe for Chicken in an Air Fryer, a quick, low-prep method that gets dinner on the table in a fraction of the usual time.

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I’ll admit I’m obsessed with how ranch seasoning mix and paprika can totally flip ordinary chicken into something tangy, herby and kinda addictive. I made this after a few late nights needing quick food and now it’s my staple for Chicken In An Air Fryer nights or when I’m planning an Easy Chicken Dinner Air Fryer meal.

The contrast of crunchy exterior and juicy inside surprised me every time, and honestly it keeps me coming back for more. There’s a little trick I use for extra flavor that made guests ask for the recipe, and you might too once you try it.

Ingredients

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Chicken breasts: Lean protein, low carb, very filling, but they can get dry if overcooked.
Olive oil: Adds healthy fats and a golden crisp, calorie dense but heart friendly.
Ranch seasoning: Tangy herby punch, adds salt and fat, not the best for low sodium diets.
Paprika: Mild smoky color and flavor, low calories, lifts savory notes of the chicken.
Garlic powder: Concentrated garlic flavor, low cal, saves time when you dont have fresh.
Black pepper: Sharp bite and warmth, tiny antioxidants, makes flavors pop more.
Lemon wedges: Bright acid that cuts richness, freshens the dish and adds zip.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts (about 3 medium)

1 tablespoon olive oil

1 (1 oz) packet ranch seasoning mix

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Kosher salt to taste

Nonstick cooking spray or 1 tablespoon vegetable oil for spraying

Optional chopped fresh parsley or lemon wedges for garnish

How to Make this

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1. Pat the chicken breasts dry, trim any fat and, if they’re uneven, give them a few gentle whacks with a meat mallet or rolling pin to about 1/2 inch thickness so they cook evenly. Season both sides with kosher salt to taste.

2. In a bowl mix 1 tablespoon olive oil, the 1 oz packet ranch seasoning, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper until it makes a paste.

3. Add the chicken to the bowl and rub the mixture all over each piece so they’re well coated. Let sit 10 to 15 minutes if you have time, or at least 5 minutes if you’re in a rush.

4. Preheat your air fryer to 380°F for 3 to 5 minutes while the chicken marinates.

5. Lightly spray the air fryer basket with nonstick cooking spray or brush it with about 1 tablespoon vegetable oil so the chicken won’t stick.

6. Arrange the chicken in a single layer in the basket, not touching. Don’t crowd the basket, cook in batches if needed.

7. Air fry at 380°F for about 12 to 16 minutes total, flipping once halfway through. Spray a little oil on the top before flipping if you want extra crispness.

8. Use an instant read thermometer to check the thickest part of the chicken; it’s done when it reaches 165°F. If it needs more time, cook in 2 minute increments.

9. Let the chicken rest 4 to 5 minutes before slicing so the juices redistribute. Garnish with chopped fresh parsley or a squeeze of lemon if you like, then serve.

Equipment Needed

1. Large cutting board, for trimming and pounding the chicken, dont use a tiny one
2. Sharp chef’s knife, to trim fat and slice after resting
3. Meat mallet or rolling pin, to gently flatten breasts to about 1/2 inch
4. Medium mixing bowl, to mix the oil, ranch packet and spices and coat the chicken
5. Measuring spoons plus a 1 tablespoon measure, for the oil and spices
6. Air fryer with its basket, preheats and cooks the chicken
7. Nonstick cooking spray or a silicone brush and vegetable oil, to oil the basket
8. Tongs, to arrange and flip the chicken without tearing it
9. Instant read thermometer, to check the thickest part reaches 165°F
10. Kitchen timer or phone timer, to track marinating and cook times

FAQ

Q: How long and at what temperature do I cook the ranch chicken in the air fryer? A: Preheat to 380°F and cook about 10-12 minutes total for medium boneless breasts, flipping once halfway. Thicker pieces may need 12-15 minutes. Cook until internal temp is 165°F. Dont overcook or it'll dry out.

Q: Do I need to pound or slice the chicken first? A: It's best to pound to an even thickness about 1/2 inch so it cooks evenly, but you can also butterfly or slice into cutlets or strips. If you leave them thick, add a few extra minutes to the cook time.

Q: Can I use frozen chicken? A: For best results thaw overnight in the fridge. You can cook raw frozen in some air fryers but seasoning wont stick well and cooking can be uneven. Quick thaw in cold water for 30-60 mins if you forgot to plan ahead.

Q: What if I don't have a ranch packet, any substitutes? A: Yes, 1 oz packet is about 2 tbsp seasoning. Use 2 tbsp of dried ranch mix, or mix dried herbs (dill, parsley, garlic powder, onion powder) with salt and pepper. You can also rub with a little ranch dressing or mayo first so the dry mix sticks better.

Q: How do I keep the chicken juicy and not dried out? A: Dont overcook, spray or lightly brush with oil so the outside crisps and stays moist inside. Let the chicken rest 4-5 mins after cooking so juices redistribute. Quick brine (1 tbsp salt in 2 cups water for 15-30 mins) helps if you got time.

Q: How should I reheat leftovers and how long will they keep? A: Store in fridge up to 3-4 days. Reheat in the air fryer at 350°F for 3-5 mins to keep it crisp, microwave will work faster but makes it soggy. You can also slice and warm in a skillet over medium heat.

Air Fryer Ranch Chicken Recipe Substitutions and Variations

Ranch seasoning mix: no packet? stir 1 tsp dried dill + 1 tsp dried parsley + 1 tsp onion powder + 1/2 tsp garlic powder + pinch salt, or use 2 tbsp plain Greek yogurt mixed with 1 tsp lemon juice and 1 tsp dried herbs as a wet substitute.
Olive oil: swap with avocado oil or canola oil for a higher smoke point, or melted butter for a richer flavor, use about the same amount.
Paprika: use smoked paprika for a deeper, smoky note, or mild chili powder if you want a little heat; use equal parts but taste first.
Nonstick cooking spray: brush the chicken basket lightly with 1 tbsp vegetable or avocado oil, or use a parchment liner or silicone mat to keep things from sticking.

Pro Tips

1) Make the pieces the same thickness and let them warm up a bit before cooking. If one side is thicker it’ll dry out while the other is still raw, so slice them into cutlets or gently pound them flat. Also salt early so the seasoning actually soaks in, but don’t overdo it if your ranch mix is salty.

2) For a juicier interior and better crust, stir a teaspoon of mayo or plain yogurt into the seasoning paste so it clings. If you want extra crunch, toss a light dusting of cornstarch or fine panko over the coated chicken before cooking. It sounds weird but it works.

3) Don’t crowd the basket, give each piece room to breathe. For extra crispness try finishing at a higher temp for the last 2 to 3 minutes or lightly brush the top with melted butter or oil before the final blast. Check temp often with an instant read thermometer so you dont overcook it.

4) Rest the chicken 4 to 5 minutes, then slice against the grain so it feels more tender. Leftovers reheat best in the air fryer at about 350°F for a few minutes, or store with a spoonful of broth to keep them from going dry.

Air Fryer Ranch Chicken Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my ranch chicken recipe for Chicken in an Air Fryer, a quick, low-prep method that gets dinner on the table in a fraction of the usual time.

Servings

servings

Calories

447

kcal

Equipment: 1. Large cutting board, for trimming and pounding the chicken, dont use a tiny one
2. Sharp chef’s knife, to trim fat and slice after resting
3. Meat mallet or rolling pin, to gently flatten breasts to about 1/2 inch
4. Medium mixing bowl, to mix the oil, ranch packet and spices and coat the chicken
5. Measuring spoons plus a 1 tablespoon measure, for the oil and spices
6. Air fryer with its basket, preheats and cooks the chicken
7. Nonstick cooking spray or a silicone brush and vegetable oil, to oil the basket
8. Tongs, to arrange and flip the chicken without tearing it
9. Instant read thermometer, to check the thickest part reaches 165°F
10. Kitchen timer or phone timer, to track marinating and cook times

Ingredients

1 1/2 pounds boneless skinless chicken breasts (about 3 medium)
1 tablespoon olive oil
1 (1 oz) packet ranch seasoning mix
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Kosher salt to taste
Nonstick cooking spray or 1 tablespoon vegetable oil for spraying
Optional chopped fresh parsley or lemon wedges for garnish

Directions

Pat the chicken breasts dry, trim any fat and, if they're uneven, give them a few gentle whacks with a meat mallet or rolling pin to about 1/2 inch thickness so they cook evenly. Season both sides with kosher salt to taste.
In a bowl mix 1 tablespoon olive oil, the 1 oz packet ranch seasoning, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper until it makes a paste.
Add the chicken to the bowl and rub the mixture all over each piece so they're well coated. Let sit 10 to 15 minutes if you have time, or at least 5 minutes if you're in a rush.
Preheat your air fryer to 380°F for 3 to 5 minutes while the chicken marinates.
Lightly spray the air fryer basket with nonstick cooking spray or brush it with about 1 tablespoon vegetable oil so the chicken won't stick.
Arrange the chicken in a single layer in the basket, not touching. Don't crowd the basket, cook in batches if needed.
Air fry at 380°F for about 12 to 16 minutes total, flipping once halfway through. Spray a little oil on the top before flipping if you want extra crispness.
Use an instant read thermometer to check the thickest part of the chicken; it's done when it reaches 165°F. If it needs more time, cook in 2 minute increments.
Let the chicken rest 4 to 5 minutes before slicing so the juices redistribute. Garnish with chopped fresh parsley or a squeeze of lemon if you like, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.