Description
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick
- Calories: 320
- Sugar: 4g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg
