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Classic oven-fried chicken gets a kick from ranch dressing in a super-simple, decidedly delicious recipe.
Recipe by BettyCrocker
Prep Time
10min
Total Time
1hr50min
Servings
4servings
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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. 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.
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).
No change.
If you don't have buttermilk on hand, pour 2 tablespoons vinegar or lemon juice into a 2-cup measuring cup and add enough regular milk to measure 2 cups. Stir, then let stand 5 minutes.
*Percent Daily Values are based on a 2,000 calorie diet.
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