Oven-Fried Ranch Chicken

By missy55

Ingredients

• 2 cups buttermilk
• 2 packages (1 oz each) ranch dressing mix
• 1 cut-up whole chicken (3 to 3 1/2 lb)
• Cooking spray
• 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

Details

Servings 1
Cooking time 110mins
Adapted from bettycrocker.com

Preparation

Step 1

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 15x10x1-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.