Buttermilk Ranch Oven-Fried Chicken

In a bowl or zip-top bag, mix the buttermilk and dry ranch seasoning. Add the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a lightly greased wire rack on top.
In a large shallow dish, combine the flour, crushed cornflakes, paprika, garlic powder, onion powder, salt, and pepper.
Remove chicken from the marinade and allow excess to drip off. Press each piece into the cornflake mixture, turning to coat evenly.
Arrange coated chicken on the prepared rack. Drizzle with melted butter or spray generously with cooking spray to encourage crisping.
Bake for 35–45 minutes, flipping once halfway through, until the coating is golden and the internal temperature reaches 165°F (74°C).
For an extra crisp finish, broil the chicken for 2–3 minutes at the end of baking.

Spicy Version: Add cayenne pepper or chili powder to the coating mix for heat.
Gluten-Free Option: Use gluten-free flour and certified gluten-free cornflakes.
Boneless Shortcut: Use boneless thighs or tenders for quicker cooking and easier serving.
Cheesy Twist: Mix grated parmesan into the coating for added flavor and crunch.

Marinate the chicken overnight for the most tender and flavorful results.
Use a wire rack for even heat circulation and maximum crispiness.
Crush cornflakes finely for a more uniform coating or leave them chunkier for added texture.
Let chicken rest for a few minutes before serving to allow juices to redistribute and coating to set.