|
| 2 | cups buttermilk |
| 2 | packages (1 oz each) ranch dressing mix |
| 1 | cut-up whole chicken (3 to 3 1/2 lb) |
| Cooking spray |
|
| 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 |
Serve with...
Italian New Potato Salad
Total Time:
1 hour 30 min
| 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. |
| No change. |
|
| 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:
610 ( 210); 23g ( 6g, 1/2g); 135mg; 1770mg; 51g ( 0g, 18g); 49g 10%; 2%; 25%; 20% 2 ; 1 ; 1/2 ; 0 ; 5 ; 1 3 1/2