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! Make it a meal with these dinner rolls, broccoli salad with Key Lime Pie for dessert!
Oven Fried Chicken
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 BEST Oven Fried Chicken
Super easy to make, this chicken recipe is on repeat at our house. The kids love it, the adults love, it’s a win-win.
It’s a super simple recipe that is done in three easy steps:
- marinating
- breading
- oven “frying”
What You’ll Need
You’ll see a lot of the ingredients you might expect of a typical fried chicken recipe here and some that might surprise you:
- 3 – 4 pounds cut-up fryer – you can also cut up your own chicken or use just the parts you prefer
- ranch salad dressing and seasoning mix – adds loads of flavor
- buttermilk – for the marinade, keeps the chicken super moist
- corn muffin mix – this is used in place of flour because it adds both texture and flavor to the chicken
- salt
- pepper
- paprika
- cayenne
Marinating the Chicken
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!
Breading the Chicken
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.
The corn muffin mix not only adds great texture to this oven fried chicken, it adds flavor as well. It’s a trick I use for pork chops as well.
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!
More Favorite Dinners
- Easy Lazy Day Lasagna
- The Ultimate Crockpot Chili Recipe
- Easy Chicken Stir Fry Recipe
- The BEST Tater Tot Casserole
- The Best Tuna Casserole with Noodles
How To Make Oven Fried Chicken
Buttermilk Ranch Oven-Fried Chicken
Ingredients
- 3 to 4 lbs chicken drumsticks skin on or off
- 1 oz envelope ranch salad dressing and seasoning mix
- 2 cups buttermilk
- 8.5 oz corn muffin mix
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/4 tsp cayenne
Instructions
- 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.
Nutrition
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!):
Easy Mexican Chicken and Rice Casserole
Sriracha Almond Crusted Chicken Strips
Cheesy Chicken Broccoli and Rice Casserole
20 Minute Skillet Chicken and Spinach Parmesan
Chicken Cordon Bleu Crescent Rolls
For all chicken recipes, go HERE.
For all dinner recipes, go HERE.
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Deborah Johnson says
Am I glad I found this recipe. My husband and I love, love, love this unique way to bake chicken. You won’t be sorry if you make this!
N. Bragg says
The Buttermilk Ranch Oven Fried Chicken is just as described – ‘ the chicken comes out so juicy and moist on the inside and crunchy on the outside. There is a hint of sweetness from the corn muffin mix, a bit of tang from the buttermilk, and then all that ranch flavor – it is delicious!
Terri says
Absolutely love your recipes! Simple divine! I discovered your website one afternoon due to the quarantine and have actually learned to cook following them. My husband has loved every one I have tried from spaghetti from scratch in the crock pot to cherry pie french toast. The buttermilk chicken reminded me of my grandmother’s fried chicken from when I was a child. Simply delicious!
Trish - Mom On Timeout says
Read your comment THREE times Terri. It just made my day 😊 I’m so happy you found me!
Rewari Haryana says
This is fantastic! I made it exactly as is, and it’s very, very good.
Gloria says
Can you cook this is the air fryer? If so, how long would you cook chicken breasts?
Trish - Mom On Timeout says
I’ve never tried Gloria but let me know how it turns out if you give it a go!
Errin says
Had anyone tried this recipe on boneless chicken breasts instead of fryer chicken. Just curious
collin says
This recipe is so good. I made some and had leftovers. I brought the leftovers with me in the car as a little snack and forgot about and it spoiled. I was so bummed. thanks for great article.
Ivory says
I had to get a napkin to wipe my mouth, because your chicken looks so yummy, that it’s making my mouth water. Even at this late time of the night. I am moving in with you. Yum!
yara says
Buttermilk Ranch Oven Fried Chicken how much time to cooking?
Trish - Mom On Timeout says
From the recipe:
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.
Melissa says
for the corn muffin mix, do I make the mix (as if making cornbread) or just combine the dry mix with the seasonings?
Trish - Mom On Timeout says
No – use just the dry mix.
Connie Brown says
I’m a fried food addict. But now trying to change to a healthier lifestyle. I’m getting into baking my chicken now and contemplating trying a little bit of every type of seasonings and herbs you can imagine just to make ‘baked’ chicken appear appealing and taste great!! I’m going to try your Buttermilk Chicken recipe It looks so crispy and delicious. I never would have thought to use corn muffin mix. Girl, you’re a genius! Thanks!!
Tina Staves says
What is the serving size of this? I made it the other night and it was good, not sure i like the sweet taste of the buttermilk though.
Tina Staves says
Ok nevermind I guess I cant read. I see the serving size is 6.
Trish - Mom On Timeout says
Glad you found it!
Linda says
I want to try this with skinless, boneless chicken breasts. What changes should I make
Lynn says
Is there a good substitute for buttermilk? My son is lactose intolerant.
Chelsea says
I do not have cooking spray do i really need it?
Katherine says
im going to try to make this tomorrow. I opted for a package of “healthier” corn muffin mix. Or at least I think it is. I’ve never used the stuff before so I’m not sure if it’s supposed to look flourish and not so much of a cornmeal texture? That’s what my cornbread mix looks like. If it will mess it up I’ll go get a traditional box. I live in Canada and I don’t think we have jiffy.
Trish - Mom On Timeout says
I think any corn muffin mix will work Katherine. Enjoy!