Description
Irresistible buttermilk ranch oven fried chicken brings Southern comfort to dinner tables nationwide. Crispy herb-coated chicken delivers maximum flavor with minimal kitchen effort while satisfying hunger and culinary cravings.
Ingredients
Scale
- 3 to 4 lbs (1.36 to 1.81 kg) chicken pieces (drumsticks, thighs, or breasts), skin on or off
- 2 cups (473 ml) buttermilk
- 1 (1 oz/28 g) envelope ranch salad dressing and seasoning mix
- 1 (8.5 oz/240 g) box corn muffin mix
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Cooking spray
Instructions
- Marination: Whisk ranch seasoning into buttermilk, fully coating chicken pieces. Refrigerate for at least one hour to allow flavor infusion and tenderizing.
- Preparation: Preheat oven to 425F. Line a baking sheet with aluminum foil and position a wire rack on top. Lightly coat rack with cooking spray to prevent sticking.
- Coating Creation: Combine corn muffin mix with salt, black pepper, paprika, and cayenne. Drain chicken from marinade, allowing excess liquid to drip off. Press dry mixture firmly onto each chicken piece, ensuring complete coverage.
- Baking Process: Spritz chicken with cooking spray to promote golden crispiness. Roast in preheated oven for 35-40 minutes, rotating midway if needed. Check internal temperature reaches 165F. If coating browns too quickly, tent with foil to prevent burning.
- Serving: Remove chicken from oven and let rest briefly. Plate with preferred sides such as mashed potatoes, coleslaw, or fresh salad for a complete meal.
Notes
- Marinate Mindfully: Ensure chicken is completely submerged in buttermilk ranch mixture for maximum flavor infusion, ideally overnight for deeper taste penetration.
- Coating Technique: Press dry mix firmly and evenly onto chicken, creating a consistent, crispy layer that adheres completely without clumping or falling off during cooking.
- Temperature Tracking: Use a meat thermometer to precisely check internal temperature, avoiding overcooking while guaranteeing food safety at 165F.
- Rack Placement Matters: Position wire rack in center of oven for uniform heat distribution, preventing soggy bottom and ensuring crisp, golden exterior on all chicken pieces.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 425
- Sugar: 4 g
- Sodium: 840 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 105 mg