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Buttermilk Ranch Oven-Fried Chicken

A crunchy, oven‑“fried” chicken recipe featuring tender meat soaked in seasoned buttermilk mixture, coated in corn muffin mix, and baked golden—simple, flavorful, and irresistible.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Servings: 4

Ingredients

  • 3 –4 lbs chicken pieces drumsticks, thighs
  • 1 oz packet ranch seasoning mix
  • 2 cups buttermilk
  • 1 box corn muffin mix e.g., 8.5 oz
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • Cooking spray

Instructions

  • In large resealable bag, combine chicken, ranch mix, and buttermilk. Marinate at least 1 hour or overnight.
  • Preheat oven to 425°F; spray baking sheet with cooking spray.
  • In bowl, mix corn muffin mix with salt, pepper, paprika, and cayenne.
  • Remove chicken; let excess buttermilk drip, then coat evenly in dry mixture. Shake off extra.
  • Place chicken on baking sheet bone‑side down; lightly spray tops with cooking spray.
  • Bake 35–40 minutes until coating is golden and juices run clear. Cover with foil if browning too fast.
  • Rest 5 minutes before serving for juices to settle.

Notes

  • Marinate longer for deeper flavor and better texture.
  • Uniform pieces ensure even cooking.
  • Use dark meat for juicier results.
  • Add garlic powder or herbs to coating for twist.
  • To crisp better, place on wire rack over baking sheet.
  • Reheat on rack to preserve crisp surface.