Buffalo Ranch Chicken

1. Remove any extra fat from the meat and place it into a ziplock bag or shallow dish.
2. Pour buffalo and ranch into a small bowl and mix until well combined.
3. Pour marinate over meat and fully coat all the meat with the marinade. Marinate for 4-24 hours.

Cooking Directions

Oven: Preheat the oven to 400 degrees Fahrenheit. Lay the chicken on a parchment-lined baking sheet. Bake for 20-25 minutes or until the internal temperature reaches 165 Fahrenheit. Allow the chicken to rest for 5-10 minutes before serving.

Grill: Preheat your grill to 400 degrees Fahrenheit. Oil the grill grates well. Add the chicken to the grill, and cook for 5-6 minutes per side or until the internal temperature reaches 165 Fahrenheit. Allow the chicken to rest for 5-10 minutes before serving.

Air Fryer: Preheat the air fryer to 375 degrees Fahrenheit. Spray the basket lightly with non-stick spray, and add the chicken, leaving space between each one. Close and cook for 10 minutes, then flip the chicken breasts and cook for another 10 minutes, or until internal temperature reaches 165 degrees Fahrenheit. Allow the chicken to rest for 10 minutes before serving it.

Slow Cooker: Add the chicken and marinade to the slow cooker and cook on low for 3-4 hours.

Instant Pot: Add the chicken, marinade, and 1/2 cup of your choice of liquid (water, chicken broth, orange juice). The liquid is to prevent burning. Close the lid and cook on high pressure for 15 minutes and allow the pressure cooker to do a natural release.