| Level: | Easy |
| Total: | 4 hr 30 min |
| Prep: | 3 hr 40 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 4 sprigs thyme, leaves stripped and chopped
- 1 1/2 teaspoons paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 2 3-to-4-pound chickens, each cut into 8 pieces
- Cooking spray
- 3 1/2 cups breadcrumbs (preferably panko)
- 1/3 cup chopped fresh chives
- Freshly ground black pepper
Instructions
- Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
- 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 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1480 |
| Total Fat | 113 g |
| Saturated Fat | 18 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 209 mg |
| Sodium | 1325 mg |
Reviews
So so good great crispy outside and great flavor ❤️❤️❤️
So delicious
Why not just marinade the chicken in ranch dressing?
Great flavor. Moist and not dry at all.
Do I have to use fresh thyme? Or can I use dried thyme?
This chicken recipe is so flavorful and crunchy, and easy to make! My husband loves it. As you mix the ingredients for the marinade, it really smells like ranch dressing. For anyone confused as to why the recipe doesn’t call for ranch dressing or seasoning packet, that’s why.
I will be rotating this in with my weekly meals. Yum!
❤️❤️
Very good and moist. I used boneless breasts instead of a whole chicken. The coating does make it a little dry for eating but a little sauce to dip it in takes care of that, we think the Kraft Chipotle Aioli is a perfect match.
Made this for my family tonight and they raved about it. I will definitely be making this again. I didn’t have one of the herbs or the scallions so did
a little innovating(just minor). Great recipe, it tastes so good it must not be healthy:)
Great moist chicken. Made it with skinless and skin on. Both great!
For the person who questioned they’ve”ranch” part…the seasonings you are using make the ranch part combined with buttermilk, yum.
For the person who questioned they’ve”ranch” part…the seasonings you are using make the ranch part combined with buttermilk, yum.