4/5
(1 Votes)
Ingredients
- chicken
- 2 cups buttermilk
- 2 packages ranch dressing mix (1 ounce each)
- 1 cut-up whole chicken (3 to 3 1/2 pound)On Sale
- Cooking spray
- Breading
- 1 pouch Betty Crocker® cornbread & muffin mix (6.5 ounces)
- 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
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 degrees 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 degrees F for breasts; 180 degrees F for thighs and drumsticks). Garnish with parsley sprigs.