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Ranch Oven Fried Chicken

A crispy Oven Fried Chicken recipe that's baked in the oven but tastes like it's deep-fried!
Course Dinner
Cuisine American, Southern
Keyword crispy oven fried chicken, oven baked fried chicken, Oven Fried Chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 931kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


Serving: 1serving | Calories: 931kcal | Carbohydrates: 73g | Protein: 74g | Fat: 38g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 2261mg | Potassium: 1046mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1636IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 22mg