This baked buffalo ranch chicken features tender drumsticks coated in a creamy, spicy sauce made from ranch dressing and hot sauce. It's a simple weeknight meal that requires minimal prep and delivers bold, tangy flavor with crispy edges.
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Preheat your oven to 425°F (220°C). Line a baking pan with aluminum foil for easy cleanup.
In a large mixing bowl, combine equal parts ranch dressing and hot sauce.
Stir in the Cajun seasoning and garlic powder, if using. Mix until the sauce is well combined.
Add the chicken drumsticks to the bowl with the sauce. Use your hands or a spoon to toss and ensure each piece is fully coated.
Arrange the coated chicken drumsticks in a single layer on the prepared baking pan.
Pour any remaining sauce from the bowl over the chicken in the pan.
Bake for 35-45 minutes. After about 35 minutes, check the chicken.
Once the chicken is browning, carefully remove the pan from the oven and use a spoon to baste the chicken with the pan juices. Return to the oven to finish cooking until the chicken is cooked through.
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through, or eat chilled.
Yes. Boneless breasts will cook faster (25–30 minutes), so reduce baking time and check for doneness at 165°F internal temperature.
Pat drumsticks dry before coating, arrange in a single layer on the baking sheet, and broil for 2–3 minutes at the end if needed.
Frank's RedHot is traditional for buffalo chicken, but any medium-heat hot sauce with similar consistency will work. Avoid very thick sauces.
Coat chicken up to 12 hours before baking and refrigerate covered. Add 5 minutes to baking time if starting from cold.
Moderate heat from the hot sauce is mellowed by ranch dressing. Reduce hot sauce by ¼ cup or add more ranch to tone it down.
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