Recipe Background
You've heard of fried chicken, naturally. Chances are you love it; there's just no other way to make the best savory, juicy chicken. But what if you could make fried chicken without the frying? Unfried Chicken is a simple shake-and-bake recipe with an enormous punch of flavor, as each piece of chicken is coated in tangy ranch dressing and extra-crispy seasoning before being baked to tender-on-the-inside, crunchy-on-the-outside perfection. You'll swear it's fried even as you see it come out of your own oven. Unfried Chicken casts a spell on your tastebuds that you'll be enchanted by forever.
You've heard of fried chicken, naturally. Chances are you love it; there's just no other way to make the best savory, juicy chicken. But what if you could make fried chicken without the frying? Unfried Chicken is a simple shake-and-bake recipe with an enormous punch of flavor, as each piece of chicken is coated in tangy ranch dressing and extra-crispy seasoning before being baked to tender-on-the-inside, crunchy-on-the-outside perfection. You'll swear it's fried even as you see it come out of your own oven. Unfried Chicken casts a spell on your tastebuds that you'll be enchanted by forever.
Ingredients
- 1 (4-pound) whole chicken cut up
- 1/2 cup ranch dressing
- 1 (2.5-ounce) packet extra-crispy seasoned coating mix
Directions
- Discard the skin from all of the chicken except for the wings.
- Place the chicken pieces into a large resealable plastic bag.
- Add the dressing to the chicken.
- Seal the bag and turn the chicken to evenly coat it.
- Allow the chicken to marinate in the fridge for at least 30 minutes and up to overnight.
- Preheat the oven to 400 degrees F.
- Place the extra-crispy seasoned coating mix in a shallow dish.
- Dip the marinated chicken in the coating, turning to evenly coat all sides of each piece.
- Place the coated chicken in a single layer on a baking sheet and sprinkle with any of the remaining extra-crispy seasoned coating mix.
- Bake until the chicken's internal temperature reads 165 degrees F, about 40-45 minutes.
- Serve.
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