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.
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 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.
Prep Time: 10 min | Start to Finish: 1 hr 50 min | Makes: 4 servings
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.
Nutrition Information: 1 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%