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Oven-Fried Ranch Chicken

From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

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( 111 Ratings)

111 Ratings

5 Stars 31%

4 Stars 39%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 16 )

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Prep Time 10 min
Total Time 1 hr 50 min
Servings 4

Ingredients

Chicken

2: cups buttermilk

2: packages (1 oz each) ranch dressing mix

1: cut-up whole chicken (3 to 3 1/2 lb)

: Cooking spray

Breading

1: pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1: teaspoon paprika

1: teaspoon pepper

1/2: teaspoon seasoned salt

1/8: teaspoon ground red pepper (cayenne)

: Fresh parsley sprigs for garnish, if desired

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Directions

1 In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
2 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
3 Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.

EXPERT TIPS

Expert Tips

If you don't have buttermilk on hand, pour 2 tablespoons white vinegar or lemon juice into a 2-cup measuring cup and add enough regular milk to measure 2 cups. Stir, then let stand for 5 minutes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 6g, 6% Trans Fat 1/2g 1/2% ),
Cholesterol: 135mg; 135%;
Sodium: 1770mg; 1770%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 0g 0% Sugars 18g 18% ),
Protein: 49g; 49%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 25%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 6/14/2011 8:46:48 AM REPORT ABUSE RECIPEMASTER said:

Rating:

I MADE THIS LAST NIGHT AND MY HUSBAND & SON REALLY LIKED IT. I THOUGHT IT WAS PRETTY GOOD BUT WASN'T OVERLY IMPRESSED. I USED BONELESS, SKINLESS CHICKEN BREASTS. THE BREADING STUCK TO THE BOTTOM OF MY GLASS DISH WHEN I TRIED TO REMOVE THE CHICKEN AND LIKE THE REVIEW BELOW MINE, IT DIDN'T LOOK ANYTHING LIKE THE PIC. I GIVE IT 4 SPOONS BECAUSE MY FAMILY LIKED THE TASTE SO MUCH. WILL MAKE THIS RECIPE AGAIN BUT WILL TRY SOME SORT OF MODIFICATION TO HELP WITH THE BREADING. I'M ALSO GOING TO TRY THE OVEN FRIED PICNIC CHICKEN TO SEE IF IT IS BETTER.

This reply was: Helpful Inspiring

Posted 4/15/2011 8:40:45 PM REPORT ABUSE EGOODNESS said:

Rating:

Dry mixture turned into crumbs after dipping chicken,breading broke apart upon turning chicken over because the bottom was verry soggy while the top appeared done. And my chicken looks nothing like the picture thats advertised.

This reply was: Helpful Inspiring

Posted 11/8/2010 12:23:59 PM REPORT ABUSE IAmBellasMom said:

Rating:

Made this on the weekend; turned out great. So good, in fact, my husband thought it WAS fried! I added too much cayenne pepper, so it was a bit spicy for the kids. But overall, very juicy.

This reply was: Helpful Inspiring