Oven-Fried Ranch Chicken

Classic oven-fried chicken gets a kick from ranch dressing in a super-simple, decidedly delicious recipe.

  • prep time 10 min
  • total time 1 hr 50 min
  • ingredients 9
  • servings 4

Ingredients

Chicken

2
cups buttermilk
1
twin-package (2 oz total) ranch dressing mix
3 1/2
lb cut-up whole chicken
Cooking spray

Breading

1
pouch (6.5 oz) cornbread & muffin mix
1
teaspoon paprika
1
teaspoon pepper
1/2
teaspoon seasoned salt
1/8
teaspoon ground red pepper (cayenne)
  • 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 legs).
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    580
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    155mg
    155%;
    Sodium
    1340mg
    1340%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    0g
    0%
      Sugars
    13g
    13%
    ),
    Protein
    53g
    53%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    20%;
    Iron
    20%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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