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
BUTTERMILK RANCH OVEN-FRIED CHICKEN
This Buttermilk Ranch Oven-Fried Chicken is bound to become a new family favorite! This recipe is perfect for a quick and easy dinner any night of the week! The chicken comes out so juicy and moist on the inside and crunchy on the outside - just the way we like it!
Provided by Trish - Mom On Timeout
Categories Entree
Time 45m
Number Of Ingredients 8
Steps:
- Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag.
- Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour.
- Preheat the oven to 425F.
- Spay a large baking sheet with cooking spray and set aside.
- Combine corn muffin mix and seasonings in a shallow bowl.
- Remove the chicken pieces one at a time and shake off the excess buttermilk.
- Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet.
- Repeat for remaining chicken pieces.
- Lightly spray the top of each piece of chicken with cooking spray.
- Bake for 35 to 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.
Nutrition Facts : Calories 474 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 149 mg, Sodium 1312 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
RANCH MARINATED OVEN-FRIED CHICKEN
I made this for our dinner tonight. I'm sure I've seen similar recipes on here, but couldn't find one exactly the same. I had a cup of buttermilk, and a half envelope of ranch dressing mix, and as I hate waste, I went from there to create this. Prep time doesn't include marinating the chicken.
Provided by JustJanS
Categories Chicken
Time 55m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- Prick the thigh cutlets all over with a fork.
- Mix together the buttermilk, ranch dressing mix and hot sauce.
- Marinate the chicken for at least 1 hour and overnight if you wish.
- Preheat your oven to 200C.
- Mix together the remaining ingredients (except spray oil) in a large bowl and dip the marinated chicken pieces into this, pressing on well.
- Place on a baking sheet, spray with oil and cook for about 40 minutes or until the juices run clear, reducing the oven to 180 after about 10 minutes.
- We ate this with a garden salad, and oven baked wedges.
Nutrition Facts : Calories 650.2, Fat 36.4, SaturatedFat 12.1, Cholesterol 175.8, Sodium 913.3, Carbohydrate 31.8, Fiber 2.4, Sugar 6.6, Protein 46.7
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.
HIDDEN VALLEY RANCH FRIED CHICKEN
I am always looking for new ways to cook chicken. I have a familey of 6 and lets face it, chicken is cheap. This is a new twist on fried chicken that I think is quite tasty.
Provided by southern chef in lo
Categories Chicken
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken pieces in shallow baking dish. Pour salad dressing over chicken. Cover and refrigerate for aleast 8 hours. Remove chicken and shake off excess marinade; discard the left over marinade.
- Preheat oven to 350°F.
- On plate, mix flour, salt, and pepper. Roll the chicken in seasoned flour.
- Heat 1/2 inch of oil in large skillet until small cubed of bread dropped in grease browns in 60 seconds. Fry chicken for 5 to 7 minutes on each side or until golden brown. Transfer to baking pan; bake until chicken is tender and juices run clear,about 30 minutes. Serve with corn muffins.
GRILLED BUTTERMILK RANCH MARINATED CHICKEN BREAST
This came out of the Sunday newspaper coupon flier. Sounded simple and yummy so I wanted to save it.
Provided by Kim127
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the chicken breasts and set aside.
- In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
- Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
- Preheat grill and when well heated, reduce to low.
- Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.
Nutrition Facts : Calories 786, Fat 70.7, SaturatedFat 12.6, Cholesterol 120.9, Sodium 1022.5, Carbohydrate 7.2, Fiber 0.7, Sugar 2.4, Protein 31.3
FAKE 'N BAKE OVEN RANCH CHICKEN
I don't remember where I got this recipe, but I've tweaked it a bit to my own liking. It's so simple, yet so flavorful, that it's become one of our absolute favorites in our list of "easy after-work recipes!" My kids think I'm a real down-home cook whenever I make this! LOL! NOTE: Prep time does not include marinating time.
Provided by Stacky5
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place cleaned and dried chicken pieces in a large flat glass dish, dredge each piece in the ranch dressing, cover dish with plastic wrap and marinate in the fridge for 30-45 minutes.
- Meanwhile, Preheat oven to 450°.
- Coat 9 x 13 inch baking sheet (or glass baking dish) with Pam.
- Mix potato flakes, paprika, parsley flakes and garlic powder in a flat dish.
- Remove marinated chicken pieces from ranch marinade, then roll in potato flake mixture, coating thoroughly.
- Arrange on baking sheet, then salt and pepper to taste.
- IMPORTANT: Turn down oven to 350°.
- Bake approximately 35-45 minutes, or until the juices run clear when chicken pieces are pierced with a fork and the crust looks golden brown.
Nutrition Facts : Calories 513.7, Fat 34.3, SaturatedFat 5.6, Cholesterol 109.6, Sodium 697.2, Carbohydrate 15.9, Fiber 1.4, Sugar 2.9, Protein 33.1
OVEN FRIED RANCH CHICKEN
Who doesn't love fried chicken? An all-time favorite, this chicken gets extra flavor from ranch dressing mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
- Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
- Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 4 g, TransFat 0 g
RANCH-MARINATED CHICKEN BREASTS
The pub favorite pairing of ranch dressing and chicken comes home to your kitchen. With just a little prep time the night before, you can have these savory breasts ready in about half an hour! -Barbee Decker, Whispering Pines, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first 8 ingredients in a large shallow dish. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight., Drain chicken, discarding marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 421 calories, Fat 28g fat (15g saturated fat), Cholesterol 133mg cholesterol, Sodium 733mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 37g protein.
RANCH OVEN-FRIED CHICKEN
Make and share this Ranch Oven-Fried Chicken recipe from Food.com.
Provided by BrendaBB
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425.
- Spray 13 x 9 inch pan with cooking spray.
- In shallow dish, mix Bisquick mix and pepper.
- In another shallow dish, pour ranch dressing.
- Coat chicken with dressing and then coat with Bisquick mixture, pressing so coating sticks to chicken.
- Place in pan and drizzle with butter.
- Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170 F).
Nutrition Facts : Calories 433.7, Fat 27.9, SaturatedFat 7.7, Cholesterol 101.2, Sodium 758.7, Carbohydrate 17.3, Fiber 0.8, Sugar 3.5, Protein 27.4
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 :
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