Oven-Fried Ranch Chicken

Classic oven-fried chicken gets a kick from ranch dressing in a super-simple, decidedly delicious recipe.

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Servings 4

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( 19 ) Ratings

19 Ratings

5 Stars 14%

4 Stars

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 11 )

83305f0a-9f87-4b60-a1bc-48a4c64f6040

ingredients 9
Prep Time 10 min
Total Time 1 hr 50 min

Ingredients

Chicken

2: cups buttermilk

1: twin-package (2 oz total) ranch dressing mix

3 1/2: lb cut-up whole chicken

: Cooking spray

Breading

1: pouch (6.5 oz) cornbread & muffin mix

1: teaspoon paprika

1: teaspoon pepper

1/2: teaspoon seasoned salt

1/8: teaspoon ground red pepper (cayenne)

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Directions

1 In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
2 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
3 Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

EXPERT TIPS

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Expert Tips

If you don't have buttermilk on hand, pour 2 tablespoons vinegar or lemon juice into a 2-cup measuring cup and add enough regular milk to measure 2 cups. Stir, then let stand 5 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 7g, 7% Trans Fat 1g 1% ),
Cholesterol: 155mg; 155%;
Sodium: 1340mg; 1340%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 0g 0% Sugars 13g 13% ),
Protein: 53g; 53%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 20%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Ketta

report Posted Feb. 2, 2013 6:28 PM

I LOVE THIS! I read the reviews and took the advise to double the recipe in order to have enough breading for all the chicken, and IT WORKED OUT GREAT. 100% says YESS!!

zamby123

report Posted Jul. 13, 2012 11:01 PM

What a mess this was,i did what was said about leting it sit for 8 hours,went to put the mixture on the chicken the fist few pices did good,then the rest clump wouldn't stay on chicken,i ended up haveing to was it off and just fry like usuall.I don't know how you got it to stay on the chicken without clumping.I don't think this will be a keeper for me..

MommyO65

report Posted Jan. 22, 2012 5:10 PM

Double recipe

armywife128

report Posted Oct. 5, 2011 7:59 PM

Absolutely delicious chicken! I loved the combination of the savory ranch flavor, with the sweet and spicy breading! I marinated the chicken for about 8 hours before cooking rather than overnight. After reading the other reviews, I placed a cooling rack on top of the baking sheet so that the chicken would get crispy all the way around. It worked great! I will be making this again for sure :)

breeb27

report Posted Jun. 20, 2011 5:28 PM

This chicken is delicious! I was wary about the texture of oven 'fried' chicken but this came out with a nice crunch. The corn bread does make it sweet, but it's a great flavor combination with the ranch. I didn't have buttermilk (or the time to marinate overnight) so I used regular milk and put it in a ziplock with the ranch packet for about 1/2 hour. Next time I think I would also place it on a rack inside the baking dish because the bottom was a little soggy, but other than that, a REALLY easy & yummy recipe! I'd highly recommend!