I always come back to this Buttermilk Ranch Oven Fried Chicken when I want something comforting, crispy, and easy without pulling out a deep fryer. I love how the chicken stays juicy on the inside while developing that crunchy, golden coating in the oven. This is the kind of dinner I rely on for busy nights when I still want everyone at the table happy and full.
Why You’ll Love This Recipe
I love this recipe because it gives me all the satisfaction of fried chicken with much less mess. I like that most of the work happens ahead of time with the marinade, which makes dinner prep feel almost effortless later. I also enjoy how family-friendly the flavors are, with just the right balance of tang, seasoning, and a subtle sweetness from the corn muffin mix.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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
Directions
I start by combining the chicken, ranch seasoning, and buttermilk in a large zip-top bag. I turn the bag several times to make sure every piece is coated, then I place it in the refrigerator to marinate for at least one hour, though I prefer letting it sit longer if time allows.
When I am ready to cook, I preheat the oven to 425°F and lightly spray a large baking sheet with cooking spray. I mix the corn muffin mix, salt, pepper, paprika, and cayenne in a shallow bowl.
I remove each piece of chicken from the marinade, shaking off any excess buttermilk. I dredge the chicken in the breading mixture, making sure it is evenly coated, then place it bone-side down on the prepared baking sheet. Once all the chicken is arranged, I lightly spray the tops with cooking spray.
I bake the chicken for 35 to 40 minutes, checking around the 30-minute mark. If the coating looks like it is browning too quickly, I loosely cover the chicken with foil. I know it is done when the juices run clear and the chicken is cooked through.
Servings And Timing
I usually get about 6 servings from this recipe, depending on the size of the chicken pieces. Prep time takes around 10 minutes, cook time is about 35 to 40 minutes, and the total active time is roughly 45 minutes, not including marinating.
Variations
I sometimes swap the drumsticks for thighs or breasts, adjusting the cooking time slightly for thicker pieces. When I want extra heat, I add a bit more cayenne or a pinch of chili powder. I have also made this recipe with skinless chicken when I want something a little lighter, and it still turns out delicious.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven at 375°F until the chicken is warmed through and crispy again. I avoid the microwave when possible since it softens the coating.
FAQs
Can I marinate the chicken overnight?
I often marinate the chicken overnight when I want maximum flavor and tenderness. I find the longer marinating time makes the chicken even juicier.
Can I use a different coating instead of corn muffin mix?
I have tried using seasoned flour or panko breadcrumbs, but I always come back to corn muffin mix for its texture and subtle sweetness.
Do I need to flip the chicken while baking?
I do not flip the chicken during baking. Placing it bone-side down helps it cook evenly and stay crispy on top.
Can I make this recipe gluten-free?
I have had success using a gluten-free corn muffin mix. I always double-check seasoning labels to make sure they are gluten-free as well.
How do I know when the chicken is fully cooked?
I check that the juices run clear and sometimes use a meat thermometer to confirm the internal temperature has reached 165°F.
Conclusion
This Buttermilk Ranch Oven Fried Chicken is one of those dependable recipes I know will always deliver. I love how simple the steps are and how satisfying the results turn out every single time. It is a dish I happily make again and again for both busy weeknights and relaxed family dinners.
This Buttermilk Ranch Oven Fried Chicken is crispy, juicy, and baked to golden perfection without the need for deep frying. It’s a simple, flavorful dish perfect for weeknights or family dinners.
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 pepper
Instructions
Combine chicken, ranch seasoning, and buttermilk in a large zip-top bag. Seal and refrigerate for at least 1 hour or overnight.
Preheat oven to 425°F (220°C) and lightly spray a large baking sheet with cooking spray.
In a shallow bowl, mix corn muffin mix, salt, pepper, paprika, and cayenne.
Remove chicken from marinade, shaking off excess buttermilk. Dredge each piece in the dry coating mixture and place bone-side down on the prepared baking sheet.
Lightly spray tops of the chicken with cooking spray.
Bake for 35–40 minutes until golden brown and cooked through. If browning too quickly, loosely cover with foil.
Ensure chicken is fully cooked by checking for clear juices or using a meat thermometer (165°F/74°C internal temperature).
Notes
Marinate overnight for even more flavor and tenderness.
Use thighs or breasts in place of drumsticks, adjusting baking time as needed.
Add more cayenne or chili powder for a spicier version.
Use gluten-free corn muffin mix for a gluten-free option.
Reheat in the oven at 375°F to maintain crispiness.
