This Buttermilk Ranch Oven Fried Chicken is bound to become a new family favorite! This recipe is perfect for a quick and easy dinner any night of the week! The chicken comes out so juicy and moist on the inside and crunchy on the outside – just the way we like it!
Happy Halloween! I thought we’d celebrate with….wait for it…..fried chicken! I always struggle with getting a GOOD meal into my family before we had out to trick or treat and eat allthecandy.
I’ve lost interest in creating spooky food for Halloween night because, well, I ain’t got time for that. Those fun foods are great for Halloween parties, but dinner, no. I can barely get the costumes on, fill the candy bowl, put lights in the pumpkins, find flashlights…and then find batteries, I mean, who has any time leftover to create the perfect Halloween dinner?
This little chicken recipe is one I keep in my back pocket for busy nights. It’s relatively painless as far as prep goes and my boys GOBBLE the chicken up. Get it?
The chicken is marinated in buttermilk and ranch seasoning all day (or at least an hour!). That’s the hard part. It’s done in the morning so you can maybe get in a shower before the kids start freaking out that it’s finally Halloween!
The breading is all sorts of easy. It’s a package of corn muffin mix and a few seasonings. That’s it. It’s awesome.
This chicken has a unique flavor that is appealing to all ages – a hint of sweetness from the corn muffin mix, a bit of tang from the buttermilk, and then all that ranch flavor – it’s delicious!
Just a few tips…
- Make sure that when you remove the chicken from the buttermilk you really shake off all the excess buttermilk. If you don’t, the coating might fall off while the chicken bakes. (I just had a vision of one of you shaking the chicken and buttermilk flying all over your kitchen. DON’T.)
- The longer this chicken marinates in the buttermilk, the better!
- This chicken recipe can be made with skinless chicken pieces or skin-on, it’s your choice. I typically leave the skin on the drumsticks but remove it from the thighs and breasts – that skin is thicker and easier to remove.
Serve with your favorite side dish and you’re golden! This is one recipe you’ll be making over and over again!
- 3 - 4 lbs cut-up fryer
- 1 1oz envelope ranch salad dressing and seasoning mix
- 2 cups buttermilk
- 1 8.5 oz box corn muffin mix
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- ¼ tsp cayenne
- 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.
Looking for more delicious, easy dinner recipes? Check out my new book 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals. I love using rotisserie chicken to create meals that my family will love. You’ll find casseroles, bakes, comfort food, soups, sandwiches and more!
I have an entire chapter devoted to meals you can can create in 20 minutes or less and another devoted to recipes with 5 ingredients or less. This cookbook is filled with simple and fast recipes that your whole family will love. Check it out!
More easy chicken dinner recipes (’cause we ALL need them!):
For all chicken recipes, go HERE.
For all dinner recipes, go HERE.
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