Best 4 Oven Fried Ranch Chicken Recipes
Indulge in a delightful culinary adventure with our oven-fried ranch chicken, a symphony of flavors that will tantalize your taste buds. This irresistible dish combines the crispy crunch of fried chicken with the zesty tang of ranch dressing, resulting in a delectable treat that's perfect for any occasion. Our recipe offers a healthier take on the classic fried chicken, using the oven instead of deep-frying, making it a guilt-free indulgence. The chicken is coated in a flavorful blend of herbs and spices, then generously smothered in a creamy ranch sauce, creating a harmonious balance of flavors. Accompanying this main course are two equally tempting recipes: a refreshing cucumber salad and a creamy ranch dressing. The cucumber salad provides a light and crisp counterpoint to the richness of the chicken, while the ranch dressing adds an extra layer of tangy goodness. Get ready to embark on a culinary journey that will leave you craving for more!
Here are our top 4 tried and tested recipes!
OVEN-FRIED RANCH CHICKEN
Provided by Food Network Kitchen
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
- Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.
OVEN FRIED RANCH CHICKEN
Who doesn't love fried chicken? An all-time favorite, this chicken gets extra flavor from ranch dressing mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
- Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
- Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 4 g, TransFat 0 g
BUTTERMILK RANCH OVEN "FRIED" CHICKEN
A zesty, lightly dusted oven baked "fried" chicken for Buttermilk Ranch lovers - this is my twist on Bisquick's recipe for oven baked fried chicken. My family prefers dark meat chicken, but any chicken parts can be used. Also a very popular chicken wing appetizer for those ball game nights!
Provided by Muse65
Categories Chicken Thigh & Leg
Time 45m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
- In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing. Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot).
- Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
BUTTERMILK RANCH OVEN-FRIED CHICKEN RECIPE - (3.9/5)
Provided by carvalhohm
Number Of Ingredients 8
Steps:
- Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag. 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. Preheat the oven to 425F. Spay a large baking sheet with cooking spray and set aside. Combine corn muffin mix and seasonings in a shallow bowl. Remove the chicken pieces one at a time an shake off the excess buttermilk. Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet. Repeat for remaining chicken pieces. Lightly spray the top of each piece of chicken with cooking spray. 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.
Tips:
- To ensure your chicken is evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the oven.
- For a crispier coating, let the chicken rest on a wire rack for a few minutes before serving.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Use a large baking dish to ensure that the chicken has enough space to cook evenly.
- Serve the chicken with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.
Conclusion:
Oven-fried ranch chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a party. The chicken is coated in a flavorful buttermilk and ranch dressing mixture, then baked until crispy and golden brown. Serve it with your favorite dipping sauce and enjoy!
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