Oven-Fried Ranch Chicken
By cdugger
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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)
Details
Preparation
Step 1
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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