Oven-Baked Ranch Chicken

Votes: 2

Time: 1 hour 30 minutes plus marinating time
Complexity: easily
Servings: 8

This crispy fried chicken looks like it's straight out of the fryer, but it's actually baked in the oven, resulting in a healthier, more flavorful chicken. Before baking, the chicken pieces are marinated in ranch dressing for several hours, infusing it with its wonderful flavor. This marinade also results in a juicy and tender meat, especially when paired with a super-crisp crust. Japanese panko breadcrumbs are recommended for the breading, as they're coarser and fluffier than regular breadcrumbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 chickens weighing 1.3 - 1.8 kg, each cut into 8 pieces
1 cup of sour milk
0.5 cup mayonnaise
4 sprigs of thyme, leaves picked and chopped
1.5 tsp paprika
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp cayenne pepper
3.5 cups breadcrumbs (preferably panko)
1/3 cup chopped fresh chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, sour milk, mayonnaise, ranch sauce, breadcrumbs, ground cayenne pepper, onion powder, garlic powder, thyme, paprika

Cooking the dish according to the recipe:

In a large bowl, combine the buttermilk, mayonnaise, half the thyme, 1 teaspoon paprika, onion and garlic powders, cayenne pepper, and 1 teaspoon salt. Add the chicken and toss to coat; cover and refrigerate for at least 3 hours or overnight.
Position racks in the upper and lower thirds of the oven and preheat the oven to 200°C (400°F). Line two baking sheets with foil and place a rack on each; spray the racks with cooking spray.

Mix in a shallow bowl breadcrumbs, chives, the remaining thyme, and 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove the chicken from the marinade and coat it in the breadcrumb mixture, pressing until it adheres. Place the white meat on one rack and the dark meat on the other, skin side up. Spray the chicken with cooking spray.
Transfer to the oven, placing the dark meat on the bottom rack; roast until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C), 50 to 55 minutes. Let cool slightly on the racks for 10 minutes. Sprinkle with salt.

Categories:

recipe / Comfort food / Oven / Main courses / Bird / Food Network - recipes

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