Oven-Fried Ranch Chicken

Oven-Fried Ranch Chicken

From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Prep Time

10

Minutes

Total Time

1:50

Hr:Mins

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 1/2 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 5 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.