Buttermilk ranch oven fried chicken is a crispy, flavorful dish that combines the tanginess of buttermilk with the savory goodness of ranch seasoning. This recipe delivers the crunch and taste of traditional fried chicken, but it’s baked in the oven for a lighter, fuss-free meal that’s perfect for weeknights or family dinners.
Why You’ll Love This Recipe
- Healthier alternative: Crispy and delicious without deep frying.
- Bursting with flavor: Buttermilk tenderizes the chicken while ranch seasoning adds bold taste.
- Easy to prepare: Simple ingredients and no messy oil to deal with.
- Versatile: Perfect as a main dish, in sandwiches, or as leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade:
- Chicken pieces (drumsticks, thighs, or breasts)
- Buttermilk
- Ranch seasoning mix
- Paprika
For the Coating:
- Panko breadcrumbs
- Cornmeal (optional, for extra crunch)
- Parmesan cheese, grated
- Garlic powder
- Black pepper
- Ranch seasoning mix
For Baking:
- Cooking spray or olive oil
Directions
Marinate the Chicken:
- In a large bowl or zip-top bag, mix buttermilk, ranch seasoning, and paprika. Add the chicken pieces and toss to coat. Cover or seal and refrigerate for at least 2 hours, preferably overnight.
Prepare the Coating:
- In a shallow dish, mix panko breadcrumbs, cornmeal, Parmesan cheese, garlic powder, black pepper, and additional ranch seasoning.
Coat the Chicken:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack and lightly spray with cooking spray.
- Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing gently to adhere.
Bake the Chicken:
- Arrange the coated chicken pieces on the prepared baking sheet. Lightly spray or drizzle with olive oil to enhance crispiness.
- Bake for 35-45 minutes, depending on the size of the chicken pieces, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
Serve:
- Let the chicken rest for 5 minutes before serving. Pair with your favorite dipping sauces or sides.
Servings and Timing
- Servings: Serves 4-6
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus marinating time)
Variations
- Spicy kick: Add cayenne pepper or hot sauce to the marinade for extra heat.
- Gluten-free: Use gluten-free breadcrumbs or crushed cornflakes.
- Cheesy twist: Mix shredded cheddar cheese into the breadcrumb coating.
- Herbaceous flavor: Add chopped fresh parsley or thyme to the coating for an herby touch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 10-12 minutes to restore crispiness.
- Freezing: Freeze fully cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well. Adjust the cooking time to 20-25 minutes.
2. Do I have to use ranch seasoning?
Ranch seasoning enhances the flavor, but you can substitute with Italian seasoning or other spice blends.
3. What type of buttermilk should I use?
Any store-bought buttermilk works, or you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
4. How do I ensure the coating stays crispy?
Make sure to lightly spray or drizzle the chicken with oil before baking and bake on a wire rack for even crispiness.
5. Can I skip the cornmeal?
Yes, but cornmeal adds an extra crunch. You can replace it with more breadcrumbs if desired.
6. Can I marinate the chicken for less than 2 hours?
While longer marinating enhances flavor and tenderness, you can marinate for at least 30 minutes if short on time.
7. What sides pair well with this chicken?
Serve with mashed potatoes, coleslaw, roasted vegetables, or a fresh green salad.
8. Can I make this in an air fryer?
Yes, cook in the air fryer at 375°F (190°C) for 20-25 minutes, flipping halfway through.
9. Can I use regular breadcrumbs instead of panko?
Yes, but panko breadcrumbs provide a crispier texture.
10. Can I double the recipe?
Absolutely! Just use multiple baking sheets to avoid overcrowding the chicken.
Conclusion
Buttermilk ranch oven fried chicken is a flavorful and satisfying dish that offers all the crispy goodness of fried chicken without the extra grease. Perfect for weeknight dinners or special occasions, this recipe is sure to become a family favorite. Customize it to your liking and enjoy every crunchy, juicy bite!
PrintButtermilk Ranch Oven Fried Chicken
This oven-fried chicken is marinated in a tangy buttermilk and ranch seasoning mixture, then coated with a seasoned corn muffin mix for a crispy, golden crust. It’s a family-friendly dish that’s easy to prepare and perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Oven-Frying
- Cuisine: American
Ingredients
- For the Marinade:
- 2 cups buttermilk
- 1 (1 oz) envelope ranch salad dressing and seasoning mix
- For the Chicken:
- 3 to 4 pounds chicken pieces (drumsticks, thighs, or breasts), skin on or off
- 1 (8.5 oz) box corn muffin mix
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Cooking spray
Instructions
- Marinate the Chicken:
- In a large resealable plastic bag or a bowl, combine the buttermilk and ranch seasoning mix.
- Add the chicken pieces, ensuring they are fully submerged in the marinade.
- Seal the bag or cover the bowl, and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
- Prepare for Baking:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with cooking spray to prevent sticking.
- Coat the Chicken:
- In a shallow dish, combine the corn muffin mix, salt, black pepper, paprika, and cayenne pepper (if using).
- Remove the chicken pieces from the marinade, allowing any excess to drip off.
- Dredge each piece in the corn muffin mixture, pressing gently to ensure an even coating.
- Place the coated chicken pieces on the prepared wire rack.
- Bake the Chicken:
- Lightly spray the tops of the chicken pieces with cooking spray to help achieve a crispy crust.
- Bake in the preheated oven for 35 to 40 minutes, or until the chicken is cooked through and the coating is golden brown. The internal temperature should reach 165°F (74°C).
- If the coating begins to brown too quickly, tent the chicken with foil to prevent burning.
- Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Enjoy with your favorite side dishes, such as mashed potatoes, coleslaw, or a fresh green salad.
Notes
- For a lower-fat option, use skinless chicken pieces.
- Marinating the chicken overnight enhances the flavor and tenderness.
- Adjust the cayenne pepper to suit your preferred level of spiciness.