Oven-Fried Ranch Chicken

Oven-Fried Ranch Chicken
Oven-Fried Ranch Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

1 In large re-sealable 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).

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