Buttermilk Ranch Oven Fried Chicken
Savor the irresistible crunch and bold flavor of Buttermilk Ranch Oven Fried Chicken, a guilt-free twist on a comfort food classic. This recipe marries tender, marinated chicken with a perfectly seasoned crispy coating, all baked to golden perfection without the mess of deep frying. Infused with the tangy richness of buttermilk and zesty ranch seasoning, each drumstick or thigh is coated in a flavorful blend of Parmesan, panko breadcrumbs, and spices, then drizzled with melted butter for a crave-worthy crisp. Ideal for weeknight dinners or game day feasts, this easy oven-fried chicken pairs wonderfully with sides like creamy coleslaw or buttery mashed potatoes. With just 20 minutes of prep and a foolproof baking method, it’s a deliciously simple way to enjoy comfort food without compromise.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks (or thighs, skin-on)
- 2 cups Buttermilk
- 2 tablespoons Ranch seasoning mix
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 1.5 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 Eggs
- 4 tablespoons Butter, unsalted
- Cooking spray
Instructions
In a large bowl or resealable plastic bag, combine the buttermilk, ranch seasoning mix, garlic powder, paprika, salt, and black pepper.
Add the chicken drumsticks to the bowl or bag, ensuring they are fully coated in the buttermilk mixture. Cover or seal and refrigerate for at least 4 hours, or overnight for the best flavor.
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray to prevent sticking.
In a shallow dish, mix the flour, panko breadcrumbs, and grated Parmesan cheese. In a separate shallow bowl, beat the eggs until smooth.
Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Dip each piece of chicken into the beaten eggs, then coat it thoroughly with the breadcrumb mixture, pressing gently to adhere the coating.
Place the coated chicken pieces on the prepared wire rack, leaving space between them so they cook evenly.
Melt the butter and drizzle it over the chicken pieces for extra crispiness and flavor.
Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reads 165°F (74°C) on a meat thermometer and the coating is golden brown.
Allow the chicken to rest for 5 minutes before serving. Serve hot with your favorite dipping sauce or alongside classic sides like mashed potatoes or coleslaw.
Nutrition Facts
Calories |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 6233 mg | 271% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 32.9 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 1216 mg | 94% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
