This Ranch Chicken Recipe takes everything you love about the traditional skillet version and turns it into a tasty, crispy sandwich! I absolutely swoon over sandwiches, don’t you?
The classic combination of ranch + chicken is always a tasty ending. No doubt. Most recipes even include bacon. I’m skipping the bacon this time around, but feel free to add it to this glorious handheld if you’re in the mood. Other creative mash-up meals we’ve made with that popular combo include my Easy Weeknight Chicken Bacon Ranch Pasta and these Chicken Bacon Ranch Biscuit Bombs. I gotta say though, my husband LOVED these sandwiches and I’ll defiantly be making them on repeat.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RANCH CHICKEN RECIPE:
When researching different chicken recipes, I came across Ranch Chicken and immediately thought… man, that would taste awesome in a sandwich! Here’s what you’ll need:
CRISPY RANCH CHICKEN SANDWICH:
- Boneless Skinless Chicken Breasts
- All Purpose Flour
- Ranch Seasoning Mix
- Eggs
- Crushed Cornflakes
- Olive Oil Cooking Spray
- French Baguette
- Mayonnaise
CUCUMBER CABBAGE SLAW:
- Angel Hair Shredded Cabbage
- English Cucumber
- Red Onion
- Jalapeño Pepper
- Chives
- Dill
- Lemon
- White Wine Vinegar
- Agave Nectar
- Salt + Pepper
Angle Hair Shredded Cabbage can usually be found next to the bagged lettuce in your local grocer’s produce department. If they don’t carry it, you can shred part of a head of cabbage yourself with a knife, potato peeler, or mandolin.
FREQUENTLY ASKED QUESTIONS WITH CHICKEN:
How much chicken do you recommend for each sandwich?
I opted for Springer Mountain Farms’ Individually Wrapped 4 oz. Chicken Breasts (photo above) because they’re the perfect size for sandwiches. If you go with regular Boneless Skinless Chicken Breasts, you might want to slice them in half horizontally so they’re roughly 4 ounces (1/4 pound) each. While you can use larger breasts for heartier appetites, I find that 4 ounces is just the right size for most folks.
Can you use chicken thighs or chicken tenders instead of breasts?
Feel free to swap the chicken breasts for Boneless Skinless Chicken Thighs or Chicken Tenders if that’s what you prefer! The thighs will need to cook a little longer than the breasts, while the tenders will cook faster than the breasts. Whichever you choose, just make sure to keep an eye on them so they cook to the proper temperature.
What temperature should you cook chicken to?
Always test your chicken with a kitchen thermometer to make sure they have reached a minimum of 165 degrees Fahrenheit.
Can you bake the chicken instead of air frying?
Follow the written directions up until step 2, then preheat the oven to 390 degrees Fahrenheit. Transfer the coated chicken to a wire rack settled on top of a baking sheet. This will help keep the chicken crispy. Spray the chicken with the olive oil cooking spray and bake for 15 – 20 minutes, or until the internal temperature has reached 165 degrees Fahrenheit. There’s no need to flip halfway through, as the heat will pass underneath the wire rack.
CORNFLAKE CHICKEN QUESTIONS AND ANSWERS:
How do you crush cornflakes for chicken?
I always find it easiest to place the cornflakes in a large zip-lock bag and smash them with my hands or a rolling pin into a chunkier panko breadcrumb consistency. You could also pulse the cornflakes in a food processor, just make sure pulse to a crumbly, flakey texture and not fully pulverized them into dusty crumbs. You want the texture!
How do you coat the chicken in cornflakes?
I like to use the same technique as coating chicken in breadcrumbs. Simply dredge the chicken in flour, then into beaten eggs, and then press them into the crushed cornflakes on both sides. Make sure to press the cornflakes onto the chicken so they are fully coated.
WHAT TYPE OF AIR FRYER IS BEST?
I’m absolutely obsessed with my Ninja Foodi Air Fryer (affiliate link), so obviously I like to use it with as many recipes as I can! Now I might be bias recommending this one, but I seriously love it so much. Friendly reminder that each air fryer is different, so cooking times may vary slightly if you’re using a different brand or one with a basket instead of a shelf. Also, depending on the size of your air fryer, you may need to air fry in batches.
OTHER WAYS TO SERVE THIS CRISPY RANCH CHICKEN:
Not in the mood for a sandwich (gasp!), no problem. You can serve the chicken on it’s own with my following suggestions:
With your favorite dipping sauce:
- Honey Mustard: Slightly tangy and a real crowd pleaser.
- Buttermilk Ranch: You can never go wrong with more creamy ranch to enhance the ranch flavor incorporated into the crispy chicken!
- Alabama White BBQ Sauce: A versatile sauce that pairs well with chicken, veggies, and potatoes! Contrary to the traditional tomato-based bbq sauce, this version is made with a base of mayonnaise.
Alongside other side dishes:
- You can never go wrong with these Air Fryer Potato Wedges!
- Cut up into bite-sized pieces and served over my Baby Romaine Crunch Bowls.
- Cheese lovers should have the chicken with a side of my Grandma June’s Funeral Potatoes or this Super Creamy Southern Macaroni and Cheese.

Crispy Air Fryer Ranch Chicken Recipe For Sandwiches
Ingredients
Crispy Ranch Chicken:
- 1 lb. Boneless Skinless Chicken Breasts
- 3/4 cup All Purpose Flour
- 6 tbsp. Ranch Seasoning Mix
- 2 Eggs, whisked
- 1.5 cups Crushed Cornflakes
- Olive Oil Cooking Spray, as needed
- French Baguette, cut in 4ths and then each halved
- Mayonnaise, as desired
Cucumber Cabbage Slaw:
- 1 cup Angle Hair Shredded Cabbage
- 1 English Cucumber, sliced thin
- 1/4 Small Red Onion, sliced thin
- 1 Jalapeno Pepper, sliced thin (optional)
- 3 tbsp. Chives, chopped
- 2 tbsp. Dill, chopped
- Juice of 1/2 Lemon
- 1 tsp. White Wine Vinegar
- 2 tsp. Agave Nectar
- 1/2 tsp. Salt
- 1/2 tsp. Freshly Cracked Black Pepper
Instructions
- You’ll start with about one pound of chicken, amounting to four 4-ounce cutlets. If you need to slice two larger chicken breasts in half horizontally, that works too.
- Set out three separate bowls. First bowl mix together the flour and ranch seasoning. Second bowl whisk together two eggs, and in the third bowl add crushed cornflakes. One by one, carefully dip each cutlet into the flour, then eggs, then coat in the crushed cornflakes. Repeat until all four cutlets are coated.
- Preheat the air fryer to 385F. Place the chicken on the air fryer tray and spray the top with olive oil cooking spray. Cook for 7 minutes, flip over and spray the other side with cooking spray, and continue to cook for an additional 7 minutes.
- While the chicken is cooking, prep all the vegetables needed for the cabbage slaw and mix all ingredients together in a large bowl. Set aside.
- Cut the baguette into four equal-sized sandwiches. Cut each in half horizontally. To assemble, smear the bottom half of each sandwich with desired amount of mayonnaise. Then place the crispy chicken on top. Equally divide the cucumber salad among four sandwiches then smear the top half of each bread with mayonnaise, if desired. Place on the top buns and enjoy sandwiches immediately.
MORE CHICKEN RECIPES YOU’LL LOVE:
Crispy Cornflake Chicken Sandwiches with Maple-Miso Sauce
Protein Packed Chicken Crust Pizza
Gochujang Chicken Thighs over Crispy Sushi Rice
Detroit Style Hawaiian BBQ Chicken Pizza
Cheese Stuffed Pizza Ground Chicken Meatballs
Flipped Over Puff Pastry Ground Chicken Tacos
Grilled Sesame Ginger Chicken with Scallions
Fully Loaded Crispy Ground Chicken Burgers
Sesame Hoisin Ground Chicken Lettuce Wraps
Satay Peanut Butter Chicken Skewers
Our Favorite Korean Chicken Recipe
VIEW ALL RECIPES BY CLICKING HERE!
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com! Join their newsletters with more recipes by clicking here.
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