Description
Golden, crispy parmesan crusted chicken paired with oven-baked fries tossed in a creamy garlic ranch and fresh herbs. This hearty, crowd-pleasing meal is easy enough for weeknights but special enough for guests.
Ingredients
Scale
- 2 large or 4 small boneless, skinless chicken breasts (1–1.5 lbs total)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (plain or Italian-style)
- 3/4 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (optional)
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup olive oil or avocado oil (for pan-frying)
- 3–4 medium russet potatoes (about 2 lbs), scrubbed and cut into fries
- 2 tablespoons olive oil (for fries)
- Kosher salt and black pepper, to taste (for fries)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives or dill, chopped (optional)
- 1/3 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2–3 tablespoons buttermilk or milk
- 1 clove fresh garlic, minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut potatoes into 1/2-inch thick fries. Soak in cold water for 15–30 minutes to remove excess starch.
- Set up breading station: one bowl with flour seasoned with salt and pepper, a second with beaten eggs, and a third with panko, parmesan, garlic powder, Italian herbs, salt, and pepper.
- Pound chicken breasts to 1/2-inch thickness and slice into cutlets if needed. Pat dry.
- Coat each chicken piece in flour (shake off excess), dip in egg, then press into parmesan-panko mixture, ensuring full coverage.
- Drain and dry fries thoroughly. Toss with olive oil, salt, and pepper. Spread in a single layer on baking sheet (use a wire rack if available).
- Bake fries for 25 minutes, flip, then bake another 15–20 minutes until golden and crisp at the edges.
- While fries bake, heat oil in a large skillet over medium-high. Add breaded chicken and cook 3–4 minutes per side until golden, crisp, and cooked through (internal temp 165°F). Work in batches if needed.
- Transfer cooked chicken to a paper towel-lined plate to rest.
- In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, buttermilk or milk, garlic, lemon juice, onion powder, dried dill, salt, pepper, and half the chopped herbs until smooth. Adjust consistency with more milk if needed.
- Toss hot fries with remaining fresh herbs. Drizzle with some ranch and toss, or serve ranch on the side.
- Slice chicken if desired and serve alongside fries. Drizzle with extra ranch or serve as a dip. Garnish with more fresh herbs.
Notes
For extra crunch, double-coat the chicken by dipping in egg and crumbs twice. Dry fries thoroughly before baking for maximum crispiness. Use a thermometer to ensure chicken is cooked through. Fries and chicken can be made gluten-free with appropriate substitutions. Ranch can be made lighter with Greek yogurt or dairy-free with vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with fries and ranch
- Calories: 550
- Sugar: 3
- Sodium: 900
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 36
Keywords: parmesan crusted chicken, garlic ranch fries, crispy chicken, oven baked fries, family dinner, comfort food, easy chicken recipe, ranch dip, weeknight meal