This Buttermilk Ranch Oven Fried Chicken recipe offers a healthier alternative to traditional fried chicken without sacrificing flavor. Marinated in buttermilk and ranch seasoning, then coated in a crispy corn muffin mix, this dish is perfect for those seeking a delicious, family-friendly meal that's easy to prepare.
3 to 4lbschickendrumsticks, thighs, or breasts, skin on or off
2cupsbuttermilk
1ozenvelope ranch salad dressing and seasoning mix
8.5ozcorn muffin mix
1tspsalt
1tspblack pepper
1tsppaprika
¼tspcayenne pepperadjust for heat preference
Instructions
Marinate the Chicken: In a large sealable bag, combine chicken pieces, buttermilk, and ranch seasoning mix. Seal and shake to coat evenly. Refrigerate for at least 1 hour, preferably overnight.
Preheat Oven: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly spray with cooking spray.
Bread the Chicken: In a shallow dish, mix corn muffin mix, salt, pepper, paprika, and cayenne. Remove chicken from the marinade, allowing excess to drip off. Dredge in the corn muffin mixture, then place on the prepared wire rack.
Bake: Spray the top of the chicken lightly with cooking spray. Bake for 35-40 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
Rest: Let the chicken rest for 5 minutes before serving.
Notes
Marination Time: For deeper flavor, marinate the chicken overnight.
Skin On or Off: Using skinless chicken pieces will reduce the fat content but still yield delicious results.
Adjusting Heat: Feel free to adjust the amount of cayenne pepper in the breading to suit your heat preference.
Serving Suggestions: Serve with your favorite sides, such as mashed potatoes, coleslaw, or a green salad.