I love chicken as much as (if not more than) the next gal, but I’m always on the lookout for new, fun recipes that put a twist on regular baked or fried chicken— and this one fits the bill perfectly. I mean, I wouldn’t trust anyone who doesn’t like chicken or ranch dressing, let alone when the two are combined!
How To Make Oven-Fried Ranch Chicken:
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 4 sprigs thyme, leaves stripped and chopped
- 1 1/2 tsp. paprika
- 3/4 tsp. onion powder
- 3/4 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- Kosher salt
- 2 3-to-4-lb chickens, each cut into 8 pieces
- Cooking spray
- 3 1/2 cups breadcrumbs
- 1/3 cup chopped fresh chives
- Freshly ground black pepper
In a large bowl, mix together buttermilk, mayonnaise, half of the thyme, 1 tsp. of paprika, onion, and garlic powders, cayenne, and 1 tsp. of salt. Add the chicken to the bowl and toss it to coat the chicken evenly and thoroughly. Cover the bowl and refrigerate for at least 3 hours, or overnight if you have time.
Preheat your oven to 400 degrees and line baking sheets with foil, then set a wire rack on each and coat them with cooking spray. Combine breadcrumbs, chives, the other half of the thyme, and 1/2 tsp. of paprika, 1 tsp. salt and 1/2 tsp. of black pepper in a shallow bowl. Take out the chicken from the marinade and put it in the breadcrumb mixture, pressing it down to make it stick. Put the white meat on one rack and dark on the other, skin side up. Spray the chicken with cooking spray and place it in the oven, baking until the crust is golden (about 50-55 minutes). Let the chicken cool for about 10 minutes before serving, then season with salt and pepper to taste!