- 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
Source:bettycrocker.com- 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.
