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Cool Ranch Dorito Chicken

Crispy Cool Ranch Dorito Chicken baked golden in a baking dish with a crunchy Dorito crust

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Juicy chicken breasts coated in a creamy garlic Parmesan mayo mixture and a bold, crispy Cool Ranch Dorito crust, oven-baked until perfectly golden. Only 10 minutes of prep for a fun, crowd-pleasing dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts (or thighs or tenders, adjust cook time accordingly)
  • 3.5 cups Cool Ranch Doritos (or any Dorito flavor, or plain crushed tortilla chips)
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground black pepper
  • 0.33 cup freshly shredded Parmesan cheese
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place Cool Ranch Doritos in a gallon-sized zip-top bag and seal. Crush with a rolling pin into fine, even crumbs. Transfer to a shallow bowl.
  3. In a separate bowl, combine mayonnaise, sour cream, minced garlic, black pepper, and freshly shredded Parmesan. Stir until smooth and fully combined.
  4. Pat each chicken breast completely dry with paper towels. Season both sides with sea salt.
  5. Set up dredging station with mayo bowl and Dorito bowl side by side.
  6. Dip each chicken breast into the mayo mixture, coating all sides evenly. Press firmly into crushed Doritos, covering all surfaces completely with a firm, even press.
  7. Place coated chicken in a 9×13-inch baking dish. Place a wire rack inside the dish first for extra crispiness and better air circulation underneath the chicken.
  8. Bake uncovered at 400 degrees F for 40 minutes or until crust is golden and internal temperature reaches 165 degrees F at the thickest part. Serve immediately.

Notes

  • Pat chicken completely dry before coating. Any surface moisture causes the crust to slide off during baking.
  • Press Dorito crumbs firmly into all surfaces for maximum coating adhesion and a more complete crust.
  • Any Dorito flavor works. Nacho Cheese and Spicy Nacho are excellent alternatives to Cool Ranch.
  • Always shred Parmesan fresh from a block. Pre-shredded Parmesan contains anti-caking agents that affect the coating texture.
  • Air fryer option: Preheat to 375 degrees F, spray basket, place coated chicken inside, spray tops with cooking spray. Air fry 15 to 20 minutes flipping halfway until internal temperature hits 165 degrees F.
  • For the crunchiest crust: toast crushed Doritos in a dry skillet for 2 to 3 minutes before coating the chicken.

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