Buttermilk Ranch Oven-Fried Chicken
This recipe delivers crispy, flavorful chicken with a twist of ranch seasoning. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
- 3-4 lbs chicken pieces (drumsticks, thighs, breasts, or a mix)
- 1 (1 oz) envelope ranch salad dressing mix
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Cooking Guide:
- Marinate the chicken: In a large bowl, whisk together the ranch dressing mix and buttermilk. Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, for maximum flavor.
- Prepare the breading: In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
- Preheat the oven: Preheat your oven to 425°F (220°C). Lightly grease a baking sheet with cooking spray.
- Bread the chicken: Remove the chicken pieces from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, shaking off any excess. Dip the chicken in the buttermilk again, then coat thoroughly in the breading mixture.
- Bake the chicken: Place the breaded chicken pieces on the prepared baking sheet, leaving some space between them for even cooking. Bake for 25-30 minutes, then flip the chicken and bake for an additional 15-20 minutes, or until golden brown and the juices run clear when the thickest part of the chicken is pierced with a knife.
- Rest and serve: Let the chicken rest on a wire rack for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat for a more flavorful and tender result.
Tips:
- Use bone-in, skin-on chicken pieces for the most flavorful results. If you prefer skinless chicken, be sure to increase the cooking time slightly as the skin helps insulate the meat.
- Don’t overcrowd the baking sheet. This will prevent the chicken from crisping properly. Bake the chicken in batches if necessary.
- For an extra crispy crust, let the breaded chicken rest for 10-15 minutes before baking. This allows the coating to adhere better to the chicken.
- To test if the chicken is cooked through, insert a digital thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
- Serve your Buttermilk Ranch Oven-Fried Chicken with your favorite dipping sauces, such as ranch dressing, honey mustard, or hot sauce. Enjoy!
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