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Tuesday, July 9, 2013

Ranch "Fried" Chicken

Saturday, July 6th was National Fried Chicken Day and though is not something we eat regularly in our home, every now and then the kids ask for it. I had some chicken thighs and found a package of Hidden Valley Ranch Dressing Mix and made this simple breading to coat the chicken with.

I have to say the chicken was really tasty and crispy and everyone loved it. I probably could have shaved off some extra calories and fat by removing the skin, but opted to leave it on for this recipe. If you're looking for a great side to go with it, these Corn and Cheddar Mashed Potato Fritters would be perfect!

Ranch "Fried" Chicken
Prep Time:      8 hours                              Yield: 8
Cook Time:     45 minutes                         Serving: 1 thigh
Total Time:     8 hours 45 minutes

  • 8 Chicken Thighs
  • 1 c. Low Fat Buttermilk
  • 1 c. All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Paprika
  • 1-1oz. Package Hidden Valley Ranch Dressing Mix
  • Cooking Spray
  1. Rinse chicken under cool water; then pat dry. 
  2. Add the buttermilk and chicken to a resealable plastic bag and refrigerate for 8 hours or overnight. 
  3. Preheat the oven to 425 degrees. 
  4. Combine the flour, baking powder, paprika and Hidden Valley Ranch Dressing Mix in a bowl. 
  5. Remove the chicken one at a time allowing for the excess buttermilk to drain off; then dip it into the flour mixture and place on a baking sheet with a wire rack. Do this for all pieces of chicken. 
  6. Spray the top of the chicken with the cooking spray and bake for 40-45 minutes or until the chicken is cooked through and juices run clear. 
Nutrition Facts
Calories 221, Carbs 13.2g, Fat 10.1g, Protein 18.2g, Fiber .6g, Sugar 2g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 


Shared at 7/13/13


  1. Carrie,
    This looks yummy! My son is learning to grill this summer, but when we head back inside, this will go on the list.

  2. Question.... Put wire rack on top of the baking sheet? (I miss alot) :)

    1. Whenever I bake chicken (or pork) in the oven, I always put a wire rack on top of the pan so that the heat can get underneath the meat too and get crispy all over instead of getting soggy directly on the baking sheet. Looks like this


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