Oven-Fried Ranch Chicken

Foodnetwork

Ready in: 270 minutes
Prep Time: 220 minutes
Cook Time: 50 minutes
Servings: 8
Very Popular

Ingredients

  • Freshly ground black pepper
    Produce
  • 3 1/2 cups breadcrumbs (preferably panko)
    Pasta and Rice
  • 1 cup buttermilk
    Milk, Eggs, Other Dairy
  • 1/4 teaspoon cayenne pepper
    Spices and Seasonings
  • 2 3-to-4-pound chickens, each cut into 8 pieces
    Meat
  • 1/3 cup chopped fresh chives
    Produce
  • 3/4 teaspoon garlic powder
    Spices and Seasonings
  • Kosher salt
    Spices and Seasonings
  • 1/2 cup mayonnaise
    Condiments
  • 3/4 teaspoon onion powder
    Spices and Seasonings
  • 1 1/2 teaspoons paprika
    Spices and Seasonings
  • 4 sprigs thyme, leaves stripped and chopped
    Produce

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.
  • Photograph by Con Poulos

Nutrition

  • Calories: 1058.78  cal  (52.94%)
  • Fat: 65.52  g  (100.79%)
  • Saturated Fat: 17.48  g  (109.22%)
  • Carbohydrates: 40.83  g  (13.61%)
  • Sugar: 7.88  g  (8.75%)
  • Cholesterol: 264.33  mg  (88.11%)
  • Sodium: 901.85  mg  (39.21%)
  • Protein: 71.63  g  (143.26%)
  • Vitamin B3: 27.09  mg  (135.47%)
  • Vitamin C: 102.45  mg  (124.18%)
  • Selenium: 62.54  µg  (89.34%)
  • Vitamin B6: 1.5  mg  (74.81%)
  • Vitamin A: 3174.48  IU  (63.49%)
  • Phosphorus: 630.48  mg  (63.05%)
  • Vitamin B1: 0.72  mg  (48.12%)
  • Vitamin B2: 0.73  mg  (42.72%)
  • Vitamin B5: 3.75  mg  (37.51%)
  • Vitamin K: 38.69  µg  (36.84%)
  • Zinc: 5.52  mg  (36.77%)
  • Iron: 5.93  mg  (32.92%)
  • Manganese: 0.61  mg  (30.61%)
  • Folate: 109.92  µg  (27.48%)
  • Potassium: 959.1  mg  (27.4%)
  • Magnesium: 103.13  mg  (25.78%)
  • Vitamin B12: 1.37  µg  (22.91%)
  • Vitamin E: 2.85  mg  (19.0%)
  • Calcium: 170.3  mg  (17.03%)
  • Fiber: 4.0  g  (16.02%)
  • Copper: 0.32  mg  (15.88%)
  • Vitamin D: 1.1  µg  (7.32%)

Story Samples


News & Updates


Dungeons & Dragons Posts


All of my Books

Raven's Peak

World on Fire, Book 1.0

Raven's Fall

World on Fire, Book 2.0

Raven's Rise

World on Fire, Book 3.0

The Everett Exorcism

World of Shadows, Book 1.0

The Vatican Children

World of Shadows, Book 2.0

The Bishop's Legacy

World of Shadows, Book 3.0

The Ninth Circle

World at War, Book 0.0

Ripples Through Time

Time, Book 1.0

Second Chances

Time, Book 2.0

UAV

Horizon's Wake, Book 1.0

CRISPR

Horizon's Wake, Book 2.0

Graveyard of Empires

Graveyard of Empires, Book 1.0

Collision of Worlds

Graveyard of Empires, Book 2.0

All of my Skills