OVEN-FRIED RANCH CHICKEN
Provided by Food Network Kitchen
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
- Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.
RANCH OVEN FRIED CHICKEN
A crispy Oven Fried Chicken recipe that's baked in the oven but tastes like it's deep-fried!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
- Pour salad dressing into a medium bowl.
- In a large, shallow dish, combine bread crumbs, Corn Flakes crumbs, sugar, paprika, onion powder, garlic powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated (the crumbs will almost look like wet sand).
- Pat the chicken dry; season with kosher salt and pepper.
- Coat chicken pieces in Ranch salad dressing. I like a thin layer of the dressing, so I use a brush to coat the chicken. If it's easier, you can also just dip the chicken directly in the Ranch, then shake off any excess. Coat chicken with Corn Flakes mixture, pressing gently to help adhere.
- Arrange chicken on prepared wire rack. Bake for about 40-50 minutes, or until chicken reaches an internal temperature of 165° F. Check the chicken after the first 20 minutes - if the breading starts to get too dark, tent loosely with foil for the remainder of the cooking time. If you're using bone-in chicken breasts, you will need to bake them for longer.
Nutrition Facts : ServingSize 1 serving, Calories 931 kcal, Carbohydrate 73 g, Protein 74 g, Fat 38 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 328 mg, Sodium 2261 mg, Fiber 4 g, Sugar 8 g
HIDDEN VALLEY RANCH FRIED CHICKEN
Steps:
- Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour.
- Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt
- and pepper. Roll each piece of chicken in the seasoned flour.
- In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear.
CRISPY RANCH FRIED CHICKEN
It's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts :
K'S DELICIOUS RANCH FRIED CHICKEN RECIPE - (4.4/5)
Provided by calypan
Number Of Ingredients 22
Steps:
- Pat chicken dry with paper towels and season with salt & pepper. For buttermilk mixture: Whisk all ingredients together in bowl. For the coating mix all the ingredients together in a separate bowl. Set wire rack in rimmed baking sheet. Set 2nd wire rack in another baking sheet and line half the rack with triple layer of paper towels. Working 1 piece at a time, dip chicken in buttermilk mixture, then flour mixture, coating to adhere. Tranfer to 1st wire rack (without paper towels). At this point chicken can be refrigerated, uncovered, up to 2 hours. Heat oil over medium-high heat until it reaches 350. Add half the chicken and cook until golden brown about 9-10 minutes or longer if desired. Transfer chicken to 2nd wire rack and drain on paper towels on each side for 30 seconds. Then move to unlined side of rack. Repeat with other half of chicken.
RANCH FRIED CHICKEN- COOK'S COUNTRY RECIPE RECIPE - (3.9/5)
Provided by SuzyHomemakerGoneBad
Number Of Ingredients 25
Steps:
- FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. FOR THE BUTTERMILK MIXTURE: Whisk buttermilk, chives, cilantro, dill, vinegar, garlic, salt and cayenne together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce. FOR THE COATING: Whisk flour, cornstarch, chives, cilantro, dill, garlic powder, salt and pepper together in large bowl. Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Working with 1 piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl; then dredge in coating, pressing to adhere. Transfer chicken to first wire rack (without paper towels). (At this point, coated chicken may be refrigerated, uncovered, for up to 2 hours.) Heat oil in large Dutch oven (use a Dutch oven that holds 6 quarts or more) over medium-high heat until it reaches 350°F. Add half of chicken to hot oil and fry until golden brown and registers 175°, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325°F and 350°F Transfer chicken to paper towel-lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350°F and repeat with remaining chicken. FOR THE RANCH SAUCE: Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste. Transfer chicken to platter and serve with ranch sauce.
CRISPY RANCH UNFRIED CHICKEN
Make and share this Crispy Ranch Unfried Chicken recipe from Food.com.
Provided by qtadnama
Categories Whole Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400.
- Take skin off chicken pieces.
- Place all pieces in large zip lock and coat with ranch dressing.
- Marinate in the refrigerator for minimum of 1 hour.
- Take out and coat each piece well with shake n bake.
- Place on baking sheet and bake for 45 minute.
Nutrition Facts : Calories 329.7, Fat 23.1, SaturatedFat 6.6, Cholesterol 115, Sodium 107.3, Protein 28.5
PERFECT CRISPY FRIED CHICKEN
After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.
Provided by arthurfl99
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 13h10m
Yield 3
Number Of Ingredients 14
Steps:
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g
BUTTERMILK RANCH OVEN "FRIED" CHICKEN
A zesty, lightly dusted oven baked "fried" chicken for Buttermilk Ranch lovers - this is my twist on Bisquick's recipe for oven baked fried chicken. My family prefers dark meat chicken, but any chicken parts can be used. Also a very popular chicken wing appetizer for those ball game nights!
Provided by Muse65
Categories Chicken Thigh & Leg
Time 45m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
- In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing. Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot).
- Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
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- Place chicken pieces in shallow baking dish and pour 1 cup of dressing over the chicken. Chill covered for at least 1 hour.
- On a large plate or in a shallow bowl, combine flour, salt and pepper. Remove chicken from dressing, shaking off any excess, and roll each piece in the seasoned flour until evenly coated.
- In a large, deep skillet over medium-high heat, heat oil to 375°F. Fry the chicken for 5 to 7 minutes on each side, until juices run clear and an internal temperature of 165°F has been reached.
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