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Sunday, October 30 2011
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Prep Time: 10 mins
Total Time: 1 hr 50 mins
Servings: 4 servings

2 cups buttermilk 2 packages ranch dressing mix (1 ounce each) 1 cut-up whole chicken (3 to 3 1/2 pound) Cooking spray
1 pouch Betty Crocker® cornbread & muffin mix (6.5 ounces) 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 degrees 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 degrees F for breasts; 180 degrees F for thighs and drumsticks). Garnish with parsley sprigs.

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

Nutrition Facts
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. Daily Values: Vitamin A 10%; Vitamin C 2%; Calcium 25%; Iron 20%. 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 
Posted by: AT 03:00 pm   |  Permalink   |  Email