Set out a 9X13 inch baking dish. Place the chicken breasts in the dish and pour the Frank’s RedHot over the top. Shake the pan a little so the sauce fully coats the chicken. Then cover and refrigerate for at least 1 hour.
Preheat the oven to 425 degrees F. Set out a rimmed baking sheet and line the pan with parchment paper. Spray the parchment with nonstick cooking spray. Set out a pie pan. Then pour the panko and ranch dip mix in the pie pan. Mix well.
One at a time, lift the chicken breasts out of the cayenne sauce and shake to remove the excess sauce. (If the chicken is too wet, the crust won’t get crispy.)
Dunk the chicken breast in the panko and coat well. Lay each breast on the baking sheet.
Once all the breasts are coated in crumbs, spray the tops with nonstick cooking spray. Bake for 18-22 minutes, until the tops are golden and crispy. (Bake smaller breasts for approximately 15 minutes.) Serve warm.
Want to make this recipe Low Carb or Gluten Free? Gluten Free Panko crumbs work well in this recipe. You can also use “Pork Rind Panko” for a low carb option, however, the crust does not get as crispy as it does with traditional panko.Sealed in an airtight container leftover chicken will keep well for up to 4 days. You can also freeze cooked Buffalo Chicken Breasts! Allow them to cool completely before sealing in an airtight container, like a freezer bag. Keep in the freezer for up to 3 months.