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Home » Recipes » Chicken Recipes

July 9, 2013 · 4 Comments

Crispy Ranch "Fried" Chicken

Chicken Recipes

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chicken thighs on a white plate
Ranch "Fried" Chicken
collage photo of ranch fried chicken thighs on a plate

Chicken thighs soaked in ranch buttermilk dressing, dipped in flour and seasonings; then baked until a crispy, golden brown. 

ranch chicken thighs on a plate

If you love fried chicken, but can do without the excess oil, this recipe for Ranch Fried Chicken is for you. They're baked, not fried for a crispy, delicious coating with less fat. 

I have to say this chicken was really tasty and crispy and everyone loved it. I probably could have shaved off some extra calories and fat by removing the skin, but opted to leave it on for this recipe.

Suggested Equipment

  • Bowl
  • Baking Sheet with Wire Rack
  • Tongs

a close up of chicken thighs on a white plate

Ingredients Needed

Chicken Thighs: Bone-in, skin on chicken parts like thighs, wings or legs work best in this recipe to achieve that crispy outer coating. 

Buttermilk Ranch Dressing

All Purpose Flour

Baking Powder

Parsley

Kosher Salt

Black Pepper

Cooking Spray

ranch fried chicken on a white plate

How do you make Ranch Fried Chicken?

Add the Ranch dressing and chicken parts to a resealable plastic bag and refrigerate for at least 4 hours or overnight. 

When you're ready to bake, preheat the oven to 375 degrees F. Combine the flour, baking powder, parsley, salt and pepper in a bowl. 

Remove the chicken one at a time; then dip it into the flour mixture and place on a baking sheet with a wire rack.

Do this for all pieces of chicken. Spray the top of the chicken with the cooking spray and bake for 1 hour or until the chicken is cooked through and juices run clear.

Serving Suggestions

If you're looking for a great sides to go with Ranch Fried Chicken, try Corn Casserole and Sour Cream and Chive Yukon Gold Mashed Potatoes.

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

chicken thighs on a white plate

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a close up of chicken thighs on a white plate

Ranch Fried Chicken

Carrie's Experimental Kitchen
Chicken thighs soaked in ranch buttermilk dressing, dipped in flour and seasonings; then baked until a crispy, golden brown
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Resting Time 4 hours hrs
Total Time 5 hours hrs 10 minutes mins
Course Main Entree
Cuisine American
Servings 4

Equipment

  • Bowl
  • Baking Sheet with Wire Rack
  • Tongs

Ingredients
  

  • 4 bone-in, skin on chicken thighs
  • ½ cup buttermilk ranch dressing
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon dried parsley
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • cooking spray

Instructions
 

  • Add the Ranch dressing and chicken parts to a resealable plastic bag and refrigerate for at least 4 hours or overnight.
  • When you're ready to bake, preheat the oven to 375 degrees F. Combine the flour, baking powder, parsley, salt and pepper in a bowl.
  • Remove the chicken one at a time; then dip it into the flour mixture and place on a baking sheet with a wire rack. Do this for all pieces of chicken.
  • Spray the top of the chicken with the cooking spray and bake for 1 hour or until the chicken is cooked through and juices run clear.

Notes

*Please read the entire post for additional instructions, tips and/or substitutions.

Nutrition

Calories: 503kcalCarbohydrates: 14gProtein: 25gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 149mgSodium: 726mgPotassium: 333mgFiber: 0.4gSugar: 1gVitamin A: 125IUVitamin C: 0.01mgCalcium: 52mgIron: 2mg
Keyword chicken
Tried this recipe?Let us know how it was!

 

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*Post Updated April 2024

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Previous Post: « Pesto Chick Pea and Kaniwa Salad
Next Post: Tips for Picnicking Down the Shore »

Reader Interactions

Comments

  1. My Daily Jenn-ism says

    July 11, 2013 at 1:47 pm

    Question.... Put wire rack on top of the baking sheet? (I miss alot) 🙂

    Reply
    • Carrie Farias says

      July 11, 2013 at 2:49 pm

      Whenever I bake chicken (or pork) in the oven, I always put a wire rack on top of the pan so that the heat can get underneath the meat too and get crispy all over instead of getting soggy directly on the baking sheet. Looks like this http://www.kingdamesh.com/About-WuZhouKingDa/What-is-a-Baking-Wire-Rack-1113-1.htm

      Reply
  2. Kirsten Madaus says

    July 09, 2013 at 10:48 pm

    Carrie,
    This looks yummy! My son is learning to grill this summer, but when we head back inside, this will go on the list.
    Thanks!

    Reply

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