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Oven Fried Ranch Chicken

This oven fried chicken is absolutely yummy.  Best part of it is, it uses very little fat, unlike most oven-fried chicken recipes.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Chicken
Cuisine: American
Keyword: fried chicken, oven-fried chicken, ranch
Servings: 4 -8
Calories: 641kcal


  • 1 whole frying chicken cut into pieces
  • 1 cup flour or baking mix such as Bisquick
  • 1 envelope dry ranch salad dressing mix
  • 2 tbsp butter/margarine OR olive oil


  • 2 quarts water
  • 1/4 cup granulated sugar
  • 1/4 cup kosher coarse salt


  • Prepare brine by mixing all ingredients.  Place chicken parts in a deep bowl or a large plastic container with a lid (such as Lock & Lock).  Pour brine over chicken; cover.  Place in refrigerator for 2-4 hrs--no longer.  If you want to brine overnight, I suggest using buttermilk instead, as I learned the hard way when I forgot about the chicken and ended up with very salty chicken!!!
  • Preheat oven to 400 degrees.  Place butter or olive oil in a 13 x 9 baking dish.  Place pan in oven to melt butter or heat oil.  Once heated/melted, distribute across the bottom of the pan.
  • Prepare coating mix by mixing flour and dressing mix in a large plastic bag.   Place 2 pieces at a time in the bag and shake well to cover chicken.  Place in baking pan skin side down.
  • Bake at 400 degrees for 35 min; turn chicken skin side up and bake an additional 15-20 min or until chicken is golden brown and juices run clear.


Serving: 1serving | Calories: 641kcal | Carbohydrates: 40g | Protein: 39g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 7806mg | Potassium: 393mg | Fiber: 1g | Sugar: 13g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg