I serve this many times cold with my Herbed Potato Salad with Pesto Aoli and a green salad. Nice hot too with either a baked potato or mashed and whole steamed green beans.
Oven Fried Ranch Chicken
- 1 whole frying chicken, cut into pieces
- 1 cup flour or baking mix (such as Bisquick)
- 1 envelope dry ranch salad dressing mix
- 2 tbs butter/margarine OR olive oil
- 2 quarts water
- 1/4 cup granulated sugar
- 1/4 cup kosher (coarse) salt
Prepare brine by mixing all ingredients. Place chicken parts in a deep bowl or a large plastic container with a lid (such as Lock & Lock). Pour brine over chicken; cover. Place in refrigerator for 2-4 hrs--no longer. If you want to brine overnight, I suggest using buttermilk instead, as I learned the hard way when I forgot about the chicken and ended up with very salty chicken!!!
Preheat oven to 400 degrees. Place butter or olive oil in a 13 x 9 baking dish. Place pan in oven to melt butter or heat oil. Once heated/melted, distribute across the bottom of the pan.
Prepare coating mix by mixing flour and dressing mix in a large plastic bag. Place 2 pieces at a time in the bag and shake well to cover chicken. Place in baking pan skin side down.
Bake at 400 degrees for 35 min; turn chicken skin side up and bake an additional 15-20 min or until chicken is golden brown and juices run clear.