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By Lara Devon
Buttermilk Ranch Oven-Fried Chicken
10 steps
Prep:10minCook:35min
This Buttermilk Ranch Oven-Fried Chicken is bound to become a new family favorite! This recipe is perfect for a quick and easy dinner any night of the week! The chicken comes out so juicy and moist on the inside and crunchy on the outside - just the way we like it!
Updated at: Thu, 17 Aug 2023 12:54:13 GMT
Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories598.7 kcal (30%)
Total Fat28.5 g (41%)
Carbs35.3 g (14%)
Sugars13.6 g (15%)
Protein47.9 g (96%)
Sodium1285.2 mg (64%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag.
Zip Top Bag
chicken drumsticks3 lbs
ranch salad dressing and seasoning mix1 oz
buttermilk2 cupsStep 2
Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour.
Step 3
Preheat the oven to 425F.
OvenPreheatStep 4
Spay a large baking sheet with cooking spray and set aside.
Baking sheetStep 5
Combine corn muffin mix and seasonings in a shallow bowl.
corn muffin mix8.5 oz
salt1 tsp
pepper1 tsp
paprika1 tspcayenne¼ tspStep 6
Remove the chicken pieces one at a time and shake off the excess buttermilk.
Step 7
Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet.
Baking sheetStep 8
Repeat for remaining chicken pieces.
Step 9
Lightly spray the top of each piece of chicken with cooking spray.
Step 10
Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes and if the coating is turning too brown, just place a piece of foil lightly over the top of the chicken to prevent further browning
FoilOvenHeatNotes
44 liked
7 disliked
Easy
Delicious
Moist
Go-to
Sweet
