Oven-Fried Ranch Chicken

No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Prep: 10 min | Bake: 40 min | Yield: 4 servings

Ingredients

Chicken

2 cups buttermilk
2 (1 ounce) packages Ranch dressing mix
1 cut-up whole chicken (3 to 3 1/2 pounds)
Cooking spray

Breading

1 (6.5 ounce) pouch 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

Instructions

In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate for at least 1 hour or overnight.
Heat oven to 425 degrees F. Spray 15 x 10 x 1-inch pan with cooking spray.
In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken into breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
Bake for 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.

Notes

High Altitude (3500-6500 ft): No change.

Substitution: If you don't have buttermilk on hand, pour 2 tablespoons white 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.

Per serving: Calories 610 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 135mg; Sodium 1770mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 18g); Protein 49g

Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 25%; Iron 40%

Exchanges: 2 Starch; 1 Other Carbohydrate; 1/2 Low-Fat Milk; 0 Vegetable; 5 Lean Meat; 1 Fat Carbohydrate Choices: 3 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker Kitchens