Description
Crispy Southern Buttermilk Ranch Oven Fried Chicken delivers golden, herbed perfection with minimal mess and maximum flavor. Home cooks can savor this delightful dinner that brings comfort and crunch to the table without deep-frying.
Ingredients
Scale
Chicken:
- 3 to 4 pounds chicken pieces (drumsticks, thighs, or breasts), skin on or off
Coating Mix:
- 1 (8.5 ounces/240 grams) box corn muffin mix
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
Marinade:
- 2 cups buttermilk
- 1 (1 ounce/28 grams) envelope ranch salad dressing and seasoning mix
Cooking Preparation:
- Cooking spray
Instructions
- Craft the buttermilk marinade by whisking ranch seasoning into the tangy liquid, completely enveloping chicken pieces. Refrigerate for a minimum of one hour, allowing flavors to deeply penetrate the meat.
- Heat the oven to a robust 425F. Create a strategic baking setup by lining a sheet with aluminum foil and positioning a wire rack on top. Mist the rack with cooking spray to prevent adhesion.
- Generate a crispy coating by blending corn muffin mix with salt, black pepper, paprika, and optional cayenne for a subtle kick. Extract chicken from its marinade, letting excess liquid cascade off. Meticulously coat each piece by pressing the dry mixture firmly onto the surface.
- Delicately mist the chicken’s exterior with cooking spray to encourage a golden, crisp exterior. Slide the rack into the preheated oven, roasting for approximately 35-40 minutes. Monitor the chicken’s transformation, ensuring it reaches a safe internal temperature of 165F. If the coating darkens too rapidly, shield with foil to prevent burning.
- Once cooked, extract the chicken and permit a brief resting period. Plate alongside complementary accompaniments like creamy mashed potatoes, zesty coleslaw, or a vibrant garden salad.
Notes
- Make sure to use buttermilk at room temperature for better marinade absorption and more tender chicken.
- Pat chicken pieces dry before coating to help the corn muffin mix adhere more effectively and create a crispier crust.
- Experiment with different spice combinations in the coating mix to customize the flavor profile according to your taste preferences.
- For a gluten-free version, replace corn muffin mix with gluten-free breadcrumbs or crushed cornflakes to maintain a similar crispy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg