BUTTERMILK RANCH OVEN FRIED CHICKEN
Buttermilk Ranch Oven Fried Chicken is crispy on the outside, juicy on the inside, and packed with zesty ranch flavour. Baked instead of fried, it’s a healthier way to enjoy classic comfort food without sacrificing taste.
Ingredients
- 4 bone-in chicken thighs or drumsticks
- 1 cup buttermilk
- 1 packet 1 oz ranch seasoning mix
- 1 cup panko breadcrumbs
- ½ cup crushed cornflakes optional, for extra crunch
- ½ cup grated Parmesan cheese
- ½ teaspoon paprika
- Salt and pepper to taste
- Olive oil spray or melted butter for brushing
Instructions
Marinate Chicken:
- In a bowl or zip-top bag, mix buttermilk and half of the ranch seasoning. Add chicken and marinate for at least 1 hour or overnight for best flavour.
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray rack with cooking spray.
Prepare Coating:
- In a shallow bowl, combine panko, cornflakes (if using), Parmesan, paprika, remaining ranch seasoning, salt, and pepper.
Coat Chicken:
- Remove chicken from marinade, letting excess drip off. Press each piece into the breadcrumb mixture to coat well.
Bake:
- Place chicken on the rack. Lightly spray or brush tops with olive oil or melted butter. Bake for 40–45 minutes, until golden and crispy, and internal temperature reaches 165°F (74°C).
Serve:
- Serve hot with mashed potatoes, coleslaw, or a simple salad.
Notes
- Make Ahead: Marinate chicken overnight for deeper ranch flavour.
- Variations: Use boneless chicken or chicken tenders for quicker cooking.
- Serving Suggestions: Perfect with honey mustard or extra ranch dressing.
- Allergy-Friendly: Contains dairy and gluten; use alternatives as needed.