Buttermilk Ranch Oven Fried Chicken
Description
Make this quick and easy dinner for your family and they will request it on a weekly basis. It's moist and juicy on the inside and crunchy on the outside, without frying.
Ingredients
3 - 4 lb. cut-up fryer
1 oz. envelope Ranch salad dressing and seasoning mix
2 c. buttermilk
8.5 oz box corn muffin mix
1 t. salt
1 t. pepper
1 t. paprika
¼ t. cayenne pepper
Directions
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Wash chicken and pat dry with paper towels.
Combine, Ranch seasoning, and buttermilk in a large zip-loc bag, shake to mix; add chicken.
Turn bag over several times so chicken is coated with the Ranch and buttermilk; place in the refrigerator for the whole day or at least one hour.
Preheat the oven to 425 degrees.
Spay a large baking sheet with non-stick cooking spray; set aside.
Combine corn muffin mix and seasonings in a shallow bowl.
Remove chicken pieces one at a time; shake off the excess buttermilk.
Dip chicken in the breading, turning to evenly coat. Shake off excess; place chicken, bone side down, on the prepared baking sheet. Repeat with remaining chicken.
Lightly spray the top of each chicken piece with cooking spray.
Bake 35 - 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes. If the coating is turning too brown, place a piece of aluminum foil lightly over the top of the chicken to prevent further browning.
6 servings.