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%)

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