BUTTERMILK RANCH OVEN-FRIED CHICKEN
- 3 – 4 lbs cut-up fryer
- 1 1oz envelope ranch salad dressing and seasoning mix
- 2 cups buttermilk
- 1 8.5 oz box corn muffin mix
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- ¼ tsp cayenne
Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag.
Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour.
Preheat the oven to 425F.
Spay a large baking sheet with cooking spray and set aside.
Combine corn muffin mix and seasonings in a shallow bowl.
Remove the chicken pieces one at a time an shake off the excess buttermilk.
Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet.
Repeat for remaining chicken pieces …