Buttermilk Ranch Oven Fried Chicken Recipes

BUTTERMILK RANCH OVEN-FRIED CHICKEN

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 and 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.

OVEN-FRIED RANCH CHICKEN

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

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).

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• PREP: Heat oven to 425F.
• CLEAN: Wash hands.
• Place buttermilk in shallow dish.
• On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
• Dip chicken in buttermilk to coat completely.
• Dredge in flour mixture to cover completely.
• Place on clean sheet of waxed paper.
• In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
• Place chicken skin side down in pan.
• CLEAN: Wash hands.
• Notes: CHILL: Refrigerate leftovers immediately.
• Chicken may also be deep-fried.
• COOK: Bake chicken at 425F for 30 minutes.
• Carefully turn chicken over.
• Bake 30 minutes more or until internal juices of chicken run clear.
• (Or insert instant-read meat thermometer in thickest part ot chicken).
• (Temperature should read 170°F for white meat, 180°F for dark meat).

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN

Steps:

• Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
• Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
• Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
• Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
• Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
• Bake the chicken:
• Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
• Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
• Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

BUTTERMILK RANCH OVEN "FRIED" CHICKEN

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)

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.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.