What makes the perfect comfort food? For me, it’s juicy buttermilk fried chicken paired with creamy ranch dressing and fresh parsley for a quick and easy weeknight dinner. Pan-fried to a golden crisp, this homemade favorite is a must try. Save this idea for your next family favorite meal.

buttermilk oven fried chicken in a pan with ranch dressing and parsley on the side

Introduction

The allure of crispy, juicy fried chicken without the deep fryer is a culinary dream come true, and our buttermilk oven fried chicken in a pan with ranch dressing and parsley on the side is here to make that dream a reality. This recipe is a masterclass in ease, flavor, and creativity, utilizing everyday ingredients to create a dish that’s both impressive and accessible. The combination of the tender, buttermilk-marinated chicken, the crunch of the oven-fried exterior, and the cool, creamy ranch dressing, all finished with a sprinkle of fresh parsley, is a match made in heaven. Whether you’re a busy weeknight cook or a weekend entertainer, this recipe is sure to become a staple in your kitchen.

Why This Works

• Flavor balance and ingredient accessibility: This recipe strikes a perfect balance between flavors, with the tanginess of buttermilk, the richness of the breading, and the freshness of parsley and ranch dressing. Moreover, it uses ingredients that are easily found in most supermarkets, making it accessible to everyone.
• Ease of preparation: The steps involved are straightforward and simple, requiring minimal special equipment beyond a standard oven and pan. The buttermilk marinade does the hard work for you, tenderizing the chicken to perfection.
• Impressive results with minimal effort: Despite its simplicity, the end result is impressive and satisfying, making it perfect for both family dinners and special occasions. The presentation, with the chicken served alongside a dollop of ranch dressing and a sprinkle of parsley, adds a touch of elegance to the dish.

Key Ingredients

The key to this recipe lies in its ingredients. You’ll need chicken breasts, buttermilk, all-purpose flour, spices like paprika and garlic powder, panko breadcrumbs for the crunch, olive oil, ranch dressing, and fresh parsley. For the buttermilk, if you don’t have any on hand, you can easily make a substitute by mixing milk with a tablespoon of white vinegar or lemon juice and letting it sit for a few minutes. The panko breadcrumbs can be substituted with regular breadcrumbs, although they won’t provide the same level of crunch. The ranch dressing can be homemade or store-bought, depending on your preference and the time you have available.

Instructions

1. Step 1: Begin by preparing your ingredients. In a large bowl, whisk together the buttermilk, a pinch of salt, and any desired spices (like garlic powder or paprika). Add the chicken breasts to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Step 2: Preheat your oven to 400°F (200°C). In a separate large bowl, mix together the flour, a pinch of salt, and your choice of spices. In another bowl, place the panko breadcrumbs. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the flour mixture, shaking off excess, then press the chicken into the panko breadcrumbs to coat. Place the coated chicken on a plate or tray.
3. Step 3: Heat about 1/2 inch (1 cm) of olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the breaded chicken breasts. Cook for about 3-4 minutes on each side, until they are golden brown. Then, transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Step 4: Remove the chicken from the oven and let it rest for a few minutes before serving. Serve the chicken hot with a side of ranch dressing for dipping and a sprinkle of fresh parsley on top. You can also serve with additional sides like mashed potatoes, salad, or roasted vegetables to make a complete meal.

Handy Tips

• Make sure to not overcrowd the skillet when frying the chicken, as this can lower the oil temperature and result in a less crispy exterior. Fry in batches if necessary.
• For an extra crispy coating, you can chill the breaded chicken in the refrigerator for 30 minutes before frying.
• Don’t skip the resting time after the chicken is cooked. This allows the juices to redistribute, making the chicken more tender and juicy.

Heat Control

Heat control is crucial in this recipe, especially during the frying and baking stages. For the frying, you want the oil to be hot but not smoking. The ideal temperature for frying is around 350°F (175°C). When baking, ensure your oven is preheated to the correct temperature, as this will affect the cooking time and the final texture of the chicken. Use a thermometer to check the internal temperature of the chicken; it should reach 165°F (74°C) to be considered fully cooked and safe to eat.

Crunch Factor

The crunch factor in this recipe comes from the panko breadcrumbs and the frying process. To achieve the perfect crunch, make sure the oil is at the right temperature when you add the chicken, and don’t overcrowd the skillet. The panko breadcrumbs provide a lighter, crisper coating than regular breadcrumbs, which is key to the oven-fried effect. If you find your coating is not as crispy as you like, you can try broiling the chicken for an extra minute or two after baking, watching carefully to avoid burning.

Pro Kitchen Tricks

• For a shortcut, use pre-breaded chicken cutlets or chicken tenders to save time on the breading process.
• To make cleanup easier, line your baking sheet with parchment paper before placing the skillet on it to catch any drips or spills.
• Consider making a double batch of the breading mixture and storing it in an airtight container for up to a week for future use.

Storage Tips

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
• It’s best to store the ranch dressing and parsley separately, as they can become soggy if mixed with the chicken and refrigerated.

Gift Packaging Ideas

If you’re considering gifting this dish, perhaps for a potluck or as part of a meal train, you can package the chicken in airtight containers and include a side of ranch dressing in a small jar or container. Fresh parsley can be wrapped in a damp paper towel and placed in a plastic bag to keep it fresh. Consider adding a few gourmet touches like artisanal bread or a simple green salad to complement the dish.

Flavor Variations

• Different spices: Experiment with various spice blends like Italian seasoning, Cajun spice, or smoked paprika to give the chicken a unique flavor.
• Creative toppings: Beyond ranch dressing, consider serving the chicken with different sauces like BBQ sauce, honey mustard, or a homemade aioli.
• Ingredient swaps: For a gluten-free version, use gluten-free flour and ensure the panko breadcrumbs are gluten-free. For a lighter version, use less oil or try air frying the chicken.

Troubleshooting

• Texture problems: If the chicken is not as crispy as desired, check the oil temperature and ensure you’re not overcrowding the skillet. If the chicken is dry, it may have been overcooked or not rested properly after cooking.
• Ingredient replacements: Always read labels to ensure any substitute ingredients meet your dietary needs, especially if looking for gluten-free or dairy-free options.
• Over/undercooking signs: Check the chicken frequently towards the end of the cooking time, and use a thermometer to ensure it reaches a safe internal temperature. Undercooked chicken will feel soft and squishy, while overcooked chicken will be dry and hard.

FAQs

• Can I freeze it? Yes, the cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
• Is it gluten-free? The recipe can be made gluten-free by using gluten-free flour and ensuring the panko breadcrumbs are gluten-free. Always check the labels of your ingredients.
• Can I double the recipe? Yes, you can easily double or triple the recipe for a larger crowd. Just ensure you have enough room in your skillet and oven to accommodate the additional chicken.

Conclusion

This buttermilk oven fried chicken in a pan with ranch dressing and parsley on the side is a versatile and delicious recipe that is sure to please both kids and adults. With its balance of flavors, ease of preparation, and impressive results, it’s perfect for any occasion. Feel free to experiment with different seasonings and toppings to make the dish your own, and don’t hesitate to reach out if you have any questions or need further substitutions or variations. Happy cooking, and enjoy the delightful combination of crispy, juicy chicken, cool ranch dressing, and fresh parsley!