Prep Time 10 MIN
Total Time 1 HR 50 MIN
Ingredients
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) cornbread & muffin mix
- 1 teaspoon paprika
- 1 teaspoon pepper
- ½ teaspoon seasoned salt
- 1/8 teaspoon ground red pepper (cayenne)
- Fresh parsley sprigs for garnish, if desired
Directions
- In large resalable 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.
- 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.
- 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.