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Oven Baked Ranch Chicken
A crispy oven-fried Ranch chicken recipe for busy weeknights! This crispy Ranch chicken takes minutes of prep and only a handful of simple ingredients.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Calories: 931 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Breadcrumb Mixture:
- 1 cup dry bread crumbs
- 1 cup Corn Flakes cereal crumbs (about 3 cups of cereal measured before crushing)
- 2 teaspoons sugar
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 2 teaspoons freshly-ground black pepper
- ¼ cup canola or vegetable oil
Ranch Chicken Coating
- 1 cup ranch salad dressing
- 3-4 lbs. bone-in chicken pieces, skin removed (I use thighs or a combination of drumsticks and thighs)
Instructions
- 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.
Cup of Yum
Notes
- Remove the skin before breading the chicken. Bone-in meat stays extra juicy and flavorful in the oven, but I find that the recipe works best if you pull off the skin before adding the bread crumb coating. I've tested it both ways (and you can certainly leave the skin intact if you prefer), but the breading adheres to the meat best when the skin is removed.
- I prefer the chicken thighs and drumsticks because they cook faster than the chicken breasts, so the coating doesn't burn and the meat stays nice and juicy. If you would rather use bone-in chicken breast, you'll need to increase the baking time slightly.
- The oil in the breading is a key to this extra crispy oven fried chicken recipe since the fat helps the breading turn brown and crunchy in the oven. Don't skip the oil, or the end result won't be nearly as good.
- Tent the chicken loosely with foil if it starts to get too brown before the meat is cooked through. I check it after the first 20 minutes and add the foil cover, if necessary.
Nutrition Information
Serving
1serving
Calories
931kcal
(47%)
Carbohydrates
73g
(24%)
Protein
74g
(148%)
Fat
38g
(58%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
328mg
(109%)
Sodium
2261mg
(94%)
Potassium
1046mg
(30%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1636IU
(33%)
Vitamin C
13mg
(14%)
Calcium
97mg
(10%)
Iron
22mg
(122%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 931
% Daily Value*
| Serving | 1serving | |
| Calories | 931kcal | 47% |
| Carbohydrates | 73g | 24% |
| Protein | 74g | 148% |
| Fat | 38g | 58% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 328mg | 109% |
| Sodium | 2261mg | 94% |
| Potassium | 1046mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1636IU | 33% |
| Vitamin C | 13mg | 14% |
| Calcium | 97mg | 10% |
| Iron | 22mg | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.