Oven-Fried Ranch Chicken

Ingredients for chicken:
2 cups buttermilk
1 twin-package (2oz total) ranch dressing mix
3 ½ lb cut-up whole chicken
Cooking spray

Ingredients for breading:
1 pouch cornbread & muffin mix (6.5 oz)
1 teaspoon paprika
1 teaspoon pepper
½ teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)

Directions for cooking:

In large resealable food-storage bag, mix buttermilk, dressing mix and chicken. Seal bag; turn several times to coat chicken. Refrigerate at least 1 hour or overnight.

Heat oven to 425 degrees Fahrenheit. 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 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 degrees Fahrenheit for breasts; 180 degrees Fahrenheit for thighs).

Helpful cooking tip: if you don’t have buttermilk on hand, pour 2 tablespoons of vinegar or lemon juice into a 2-cup measuring cup and add enough regular milk to measure 2 cups. Stir, then let stand for 5 minutes.

Serves 4 /Prep time: 10 min/Total time: 1 hr 50 min
 
 Serve and Enjoy! 

 Recipe courtesy of Pillsbury