Go Back

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.
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 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.