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Oven-Fried Ranch Chicken

Oven-Fried Ranch Chicken

From Betty’s Soul Food Collection… Mmm! No-muss, no-fuss, delicious chicken that’s “fried” in your oven.
( 111 Ratings)
Member Reviews ( 16 )

PREP TIME 10 Min TOTAL TIME 1 Hr 50 Min SERVINGS 4

Chicken

2 cups buttermilk

2 packages (1 oz each) ranch dressing mix

1 cut-up whole chicken (3 to 3 1/2 lb)

Cooking spray

Breading

1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1 teaspoon paprika

1 teaspoon pepper

1/2 teaspoon seasoned salt

1/8 teaspoon ground red pepper (cayenne)

Fresh parsley sprigs for garnish, if desired

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1 In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight. 2 Heat oven to 425°F. Spray 15×10×1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray. 3 Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.