RANCH Oven-FRIED CHICKEN
I used 5 big, meaty chicken drumsticks (this would be great on thighs too ~ you could also use wings or breasts ~ bone-in & skin-on, but need to adjust the baking time)
I used about 1/3 cup dry Italian breadcrumbs (I also like roasted garlic)
I used about 1/3 cup regular flour
And about 1/2 cup Ranch salad dressing (but squirted a little more in the bowl for the last drumstick)
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Preheat oven to 400. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Put the Ranch dressing into a bowl that's wide enough for your chicken pieces to fit into. Then put the flour and bread crumbs into a plastic bag (I used a clear plastic bag from the produce department).
Dip each chicken piece into the Ranch dressing and make sure that it's really well coated. Then toss it into the bag; hold the bag tightly closed and shake until the chicken is well coated with crumbs. Put it on the baking sheet ~ and repeat with the rest of the chicken pieces.
For meaty chicken drumsticks (also thighs), I bake them for 20 minutes, and then turn them over for another 20 minutes (if you're doing wings, they don't bake as long ~ breasts would bake longer).