Oven-Fried Buttermilk Ranch Chicken

Ingredients

Chicken

  • 2 cups low-fat buttermilk
  • 1 (1 oz.) package dry ranch dressing mix
  • 3 1/2 lb. cut drumsticks
  • Cooking spray

Breading

  • 1 cup Bisquick mix
  • 1 (1 oz.) package dry ranch dressing mix  
  • 1/2 tsp. paprika
  • 1/2 tsp. seasoned salt 
  • 1/4 tsp. cayenne pepper

Remove skin from chicken.

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°F. Line a 15x10x1-inch pan with aluminum foil and coat 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.

Bake 45-50 minutes, turning halfway through, or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
 
by The Savvy Kitchen
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