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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.
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.
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:
- Southern Buttermilk Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits or Drop Biscuits
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Charleston Red Rice
- Cowboy Baked Beans
- A simple green salad dressed in Buttermilk Dressing or Pepper Jelly Vinaigrette
- House Salad with Candied Pecans
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese or Creamy Stovetop Mac and Cheese
- Skillet Cornbread, Honey Cornbread or Corn Muffins
- Southern Macaroni Salad, Classic Pasta Salad or Shrimp Pasta Salad
- Coleslaw or Vinegar Coleslaw
- Southern Collard Greens
- Baked Potato Wedges, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, or Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples
- Southern Succotash
- Creamed Peas
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.
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.
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.
More Fried Chicken Recipes to Try
- Crispy Fried Chicken
- Fried Chicken Cutlets and Country Gravy
- Homemade Chicken Nuggets
- Fried Chicken Tenders
- Oven-Fried Cornflake Chicken
Ranch Oven Fried Chicken
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
Instructions
- Preheat oven to 400° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
- Pour salad dressing into a medium bowl.
- In a large, shallow dish, combine bread crumbs, Corn Flakes crumbs, sugar, paprika, onion powder, garlic powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated (the crumbs will almost look like wet sand).
- Pat the chicken dry; season with kosher salt and pepper.
- Coat chicken pieces in Ranch salad dressing. I like a thin layer of the dressing, so I use a brush to coat the chicken. If it's easier, you can also just dip the chicken directly in the Ranch, then shake off any excess. Coat chicken with Corn Flakes mixture, pressing gently to help adhere.
- Arrange chicken on prepared wire rack. Bake for about 40-50 minutes, or until chicken reaches an internal temperature of 165° F. Check the chicken after the first 20 minutes – if the breading starts to get too dark, tent loosely with foil for the remainder of the cooking time. If you're using bone-in chicken breasts, you will need to bake them for longer.
Notes
- 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.
Can you use an air fryer?
Hi, Tina Marie! Yes, I think it would probably work well in the air fryer. I haven’t tested it, though, so I can’t offer specific cooking times or temps. Let us know if you give it a shot!