Oven-Fried Ranch Chicken

• 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) Betty Crocker® cornbread & 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 

Directions

• 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.

 Source:bettycrocker.com