Ranch Dressing Oven “Fried” Chicken
I simply love fried chicken, but we all know that’s not the healthiest choice for a middle aged woman. So I’m always working to develop recipes that are packed with flavor and mimic the standards, but with a better nutrition profile. This chicken is marinated in a simple homemade buttermilk ranch dressing loaded with dill that both tenderizes the chicken and also adds flavor. I removed the skin to cut down on the fat and calories a bit more, but it turns out I actually like “fried” chicken better without the skin.
- 1 cup buttermilk
- 2 tablespoons mayonnaise
- ¼ cup sour cream
- ¼ to ½ cup chopped fresh dill
- 1 garlic clove, finely minced
- ¼ cup white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 whole chicken, cut into parts, skin and excess fat removed
- 4 cups bread crumbs
- Cooking spray
- Salt and pepper
- Combine the buttermilk, mayo, sour cream, dill, garlic, vinegar, salt and pepper in a medium bowl and whisk until fully combined. Add the pieces of chicken, turning to coat each piece, then cover and refrigerate at least 4 hours, or overnight.
- Remove the chicken from the dressing, shaking off the excess but making sure the pieces are still coated, and dredge in the breadcrumbs. Place the coated chicken pieces onto a rack over a baking sheet. When all of the pieces are coated in breadcrumbs, spray the chicken with cooking spray to help the bread crumbs crisp up in the oven. Season on top with a small amount of salt and pepper and bake at 375 until cooked through, about 40 minutes.