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Oven-Fried Ranch Chicken

Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Prep Time: 10 min
Start to Finish: 1 hr 50 min

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.

High Altitude (3500-6500 ft): No change.

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: 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*: Vitamin A 10%; Vitamin C 2%; Calcium 25%; Iron 40%

Exchanges: 2 Starch; 1 Other Carbohydrate; 1/2 Low-Fat Milk; 0 Vegetable; 5 Lean Meat; 1 Fat Carbohydrate Choices: 3 1/2


*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker/© 2008 ®/TM General Mills.

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