Ranch Chicken (Oven-Fryed)
Recipe: #23322
April 01, 2016
Categories: Chicken, Fathers Day, Sunday Dinner, Oven Bake, Bone-in Pieces, Chicken Dinner, more
"This has become our favorite chicken, the chicken bakes out so juicy and moist on the inside and crunchy on the outside"
Original is 4 servings
Ingredients
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- FOR DRY MIX
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Nutritional
- Serving Size: 1 (587.5 g)
- Calories 711.1
- Total Fat - 19.7 g
- Saturated Fat - 6.3 g
- Cholesterol - 967.3 mg
- Sodium - 1694.1 mg
- Total Carbohydrate - 50 g
- Dietary Fiber - 4.5 g
- Sugars - 6.4 g
- Protein - 78.7 g
- Calcium - 225.5 mg
- Iron - 10.6 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the dry ranch seasoning 1 teaspoon garlic powder and buttermilk in a large ziploc bag, add in chicken pieces. Turn the bag over several times to ensure the chicken is coated with the buttermilk mixture Place in the refrigerator. Refrigerate 8-24 hours.
Step 2
Preheat the oven to 400F.
Step 3
Spay a large baking sheet with cooking spray and set aside.
Step 4
Combine corn muffin mix with the 5 dry seasonings in a shallow bowl.
Step 5
Remove the chicken pieces one at a time an shake off the excess buttermilk.
Step 6
Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, skin side up on the prepared baking sheet. Repeat for remaining chicken pieces.
Step 7
Lightly spray the top of each piece of chicken with cooking spray.
Step 8
Bake for 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.
Tips
- Cooking spray
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