TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN
If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h50m
Number Of Ingredients 19
Steps:
- Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
- Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
- Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
- Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
- Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
- Bake the chicken:
- Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
- Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
- Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
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
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 :
BUTTERMILK RANCH OVEN-FRIED CHICKEN RECIPE - (3.9/5)
Provided by carvalhohm
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 an 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.
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.
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.
OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
PARMESAN-RANCH CHICKEN
Adapted another recipe to create this. Made it several times and it's always a hit! The Parmesan-ranch flavor is amazing whether you marinate the chicken beforehand or do it on the fly!
Provided by Misa Yarmie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
- Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 525.6 calories, Carbohydrate 24 g, Cholesterol 103.3 mg, Fat 35 g, Fiber 0.9 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 990.3 mg, Sugar 2.9 g
CHEF JOHN'S BUTTERMILK FRIED CHICKEN
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 6h45m
Yield 4
Number Of Ingredients 19
Steps:
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g
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