OVEN-FRIED RANCH CHICKEN
Prep time: 10 minutes
Total time: 1 hour 50 minutes
2 cups buttermilk
2 packages (1 oz each) ranch dressing mix
1 3-31/2 lb. cut up whole chicken
1 pouch (6.5 oz) cornbread and 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
- 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.