Buttermilk Ranch Oven Fried Chicken
A cozy and easy recipe for crispy oven fried chicken, marinated in buttermilk and ranch seasoning for delicious flavor without the fryer mess.
Ingredients
For the chicken
- 4 pieces Chicken pieces (bone in or boneless) Adjust time based on the cut.
- 1 cup Buttermilk Or a quick substitute with milk and lemon juice.
- 1 packet Ranch seasoning mix
- 1 cup Flour Base for breading.
- 1 cup Panko breadcrumbs or crushed cornflakes For extra crunch.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Garlic powder Optional.
- 1/2 teaspoon Paprika Optional.
- 2 tablespoons Butter or oil For greasing the pan.
Instructions
Marinating the Chicken
- Mix buttermilk, ranch seasoning, salt, pepper, and garlic powder in a bowl.
- Add chicken pieces to the mixture, ensuring they are well coated.
- Marinate for at least 30 minutes or overnight in the refrigerator for better flavor.
Breading the Chicken
- Preheat the oven to 425°F (220°C).
- Set up your breading station: chicken from the marinade, a bowl with flour and panko mixture, and a baking sheet.
- Press the chicken into the breading mixture firmly to ensure it sticks.
- Place breaded chicken on a buttered or oiled baking sheet, leaving space between each piece.
- Bake for 30 minutes, flipping once halfway through.
Notes
For extra crispiness, preheat the baking sheet and consider using a wire rack inside the baking sheet. Allow chicken to rest for 5 minutes before serving to retain juices.