Name: Ranch Oven Fried Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup ranch salad dressing; 1 cup dry bread crumbs; 1 cup Corn Flakes cereal crumbs ((about 3 cups of cereal measured before crushing)); 2 teaspoons sugar; 2 teaspoons paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons kosher salt, plus extra for seasoning the meat; ¼ cup canola or vegetable oil; 3-4 lbs. bone-in chicken pieces, skin removed ((I use thighs or a combination of drumsticks and thighs)); Freshly-ground black pepper, to taste

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This crispy Oven Fried Chicken recipe is coated with Ranch dressing and dredged in a flavorful blend of Corn Flakes, bread crumbs and zesty seasoning. Use chicken breast, thighs or drumsticks for an oven baked dinner that tastes like it's deep-fried! The easy oven fried chicken is delicious alongside mashed potatoes, mac and cheese, or Southern-style green beans.

Oven Fried Chicken

Baked instead of fried, this Ranch Oven Fried Chicken is crispy on the outside, tender and juicy on the inside, and so incredibly flavorful! It gives you all of the texture and taste that you crave from classic buttermilk fried chicken -- but without an oily mess on the stovetop and without too much prep. The oven baked fried chicken is quick, easy, and incredibly family-friendly!

Ingredients

This is a quick overview of the ingredients that you'll need to make this easy oven fried chicken recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

Ranch salad dressing: for coating the chicken before dredging in the bread crumb mixture. You can use your favorite store-bought brand, or substitute with homemade dressing.
Bread crumbs: to coat the chicken.
Corn Flakes cereal crumbs: for added flavor and crunch.
Sugar, paprika, onion powder, garlic powder and kosher salt: the seasoning that flavors the bread crumbs.
Oil: added to the bread crumb mixture, the oil helps the outside of the chicken turn especially golden brown and crispy in the oven.
Bone-in chicken pieces: I prefer thighs or drumsticks because they cook faster than a larger chicken breast, but any variety of pieces will work. You can leave the skin on if you like, but I find that removing the skin helps the breading adhere to the meat a little bit better.

Ingredients showing how to make crispy fried chicken in the oven

How to Make Oven Fried Chicken

This recipe is a twist on two of our favorite recipes: Oven-Fried Pork Chops and Cornflake Chicken. The combination of Cornflakes cereal crumbs and traditional bread crumbs gives the meat an unbelievably crispy, crunchy, flavorful, golden brown exterior, while Ranch dressing acts as a substitute for more traditional buttermilk, mayonnaise or egg dredges that you often find in fried chicken recipes. The end result is a delicious dinner with just a few minutes of hands-on prep work! Here's how to oven fry chicken:

Pat chicken dry, season with salt and pepper, and coat in Ranch dressing. If you want to use less Ranch, just brush the dressing onto the chicken.
Coat the chicken in the seasoned Corn Flakes and bread crumbs, pressing gently to help the breading adhere.
Arrange the chicken on a wire rack on top of a foil-lined baking sheet.
Bake the chicken in a 400° F oven for 40-50 minutes, until the the meat reaches an internal temperature of 165° F. If the coating starts to get too dark before the chicken is done, you can tent the chicken loosely with foil.

Process shot showing how to make oven fried chicken

Horizontal shot of a plate of oven fried chicken thighs and drumsticks

What to Serve with Crispy Oven Fried Chicken

This oven baked fried chicken pairs perfectly with just about any of your favorite classic Southern sides. Here are a few easy recipes to round out the meal:

Side shot of a plate of crispy oven fried chicken with a side of pickles and mac and cheese

Preparation and Storage Tips

You can prepare the breading mixture in advance, but I do not recommend breading the chicken until just before baking.
Leftover oven fried chicken will keep in the refrigerator in an airtight container for 3-4 days, or in the freezer for 2-3 months. This chicken is best when served immediately, however, since it does not stay as crispy once it's chilled.

How to Reheat Fried Chicken in the Oven

Preheat your oven to 400° F. Meanwhile, place the chicken on a wire rack over a baking sheet and allow the chicken to come to room temperature for about 30 minutes (this ensures that it reheats evenly). Next, reheat the chicken until it feels hot and very crispy, about 15 minutes.

Overhead shot of oven fried chicken thighs and drumsticks on a blue and white plate

Recipe Variations

You can dip the chicken in the Ranch dressing, or for a lighter coating use a brush to baste the Ranch onto each piece of chicken.
Swap out the Ranch dressing and brush the chicken with mayonnaise instead.
I love the combination of the bread crumbs and Corn Flake crumbs, because the Corn Flakes add extra crunch and flavor that you can't get from the bread crumbs alone. I prefer the finer texture of regular breadcrumbs to coat the chicken when paired with the crushed Cornflakes, but you can substitute with Panko breadcrumbs if that's all that you have.
Instead of the breadcrumbs, add extra flavor to the breading mixture by using finely crushed Ritz crackers with the Corn Flakes!
For a special touch, add a couple of tablespoons of grated Parmesan cheese to the breading mixture.
Use the same process and breading to prepare oven fried chicken strips (using boneless chicken tenderloins). Boneless chicken tenderloins will cook faster than the bone-in thighs, so you will need to decrease the baking time.
Cooking just for two? Cut all of the ingredients in half and bake less chicken. The rest of the cooking instructions remain the same.

Close up shot of a plate of Southern oven fried chicken with a side of pickles

Tips for the Best Oven Fried Chicken Recipe

Remove the skin before breading the chicken. Bone-in meat stays extra juicy and flavorful in the oven, but I find that the recipe works best if you pull off the skin before adding the bread crumb coating. I've tested it both ways (and you can certainly leave the skin intact if you prefer), but the breading adheres to the meat best when the skin is removed.
I prefer the chicken thighs and drumsticks because they cook faster than the chicken breasts, so the coating doesn't burn and the meat stays nice and juicy. If you would rather use bone-in chicken breast, you'll need to increase the baking time slightly.
The oil in the breading is a key to this extra crispy oven fried chicken recipe since the fat helps the breading turn brown and crunchy in the oven. Don't skip the oil, or the end result won't be nearly as good.
Tent the chicken loosely with foil if it starts to get too brown before the meat is cooked through. I check it after the first 20 minutes and add the foil cover, if necessary.

Side shot of a plate of Ranch oven fried chicken

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