Try this Oven-Fried Ranch Chicken recipe, or contribute your own.
Suggest a better description1. Whisk the buttermilk, mayonnaise, half of the thyme, 1 tsp paprika, the onion and garlic powders, cayenne and 1 tsp salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
2. Position racks in the upper and lower thirds of the oven and preheat the oven to 400. Line 2 baking sheetswith aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thymeand 1/2 tsp paprika, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl.
3. Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165, 50-55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 256 | ||
Calories from Fat: 72 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 517.2mg | 18 % | |
Potassium 186.6mg | 5 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 35.2g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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