#Buttermilk #Ranch #Oven-Fried #Chicken
FRIDGE CHICKEN WITH RANCH BUTTERFLY
This Buttermilk Ranch Baked Chicken Chicken will surely become a new favorite of the family! This recipe is perfect for a quick and easy dinner every night of the week! The chicken is very juicy and fluffy on the inside and crunchy on the outside - as we like it!
ingredients
A 3-4 lb. chicken battery glues or disables the skin
Dressing Envelope 1 oz Envelope and seasoning
2 cups of buttermilk
Mix of corn muffins
1 tea of salt
1 teaspoon of pepper
1 teaspoon of paprika
1/4 c. Cayenne tea
Instructions
Combine chicken, ranch seasoning and buttermilk in a large plastic bag.
Flip the bag several times to make sure the chicken is ranched and buttermilk. Refrigerate all day or at least an hour.
Preheat oven to 425F.
Large baking sheet with cooking spray and reserve.
Mix the corn muffin mix and seasonings in a shallow bowl.
Remove the chicken pieces on the face and shake off the excess buttermilk.
Dip chicken in bread crumbs and turn over to coat. Shake the excess and place the chicken, bone down, on the prepared baking sheet.
Repeat for the remaining chicken pieces.
Lightly spray the top of each piece of chicken with a cooking spray.
Bake for 35 to 40 minutes or until chicken is cooked through and juice is clear. Check the chicken after about 30 minutes and, if the coating becomes too brown, place a piece of aluminum foil lightly on top of the chicken to prevent it from turning brown.
This Buttermilk Ranch Baked Chicken Chicken will surely become a new favorite of the family! This recipe is perfect for a quick and easy dinner every night of the week! The chicken is very juicy and fluffy on the inside and crunchy on the outside - as we like it!
ingredients
A 3-4 lb. chicken battery glues or disables the skin
Dressing Envelope 1 oz Envelope and seasoning
2 cups of buttermilk
Mix of corn muffins
1 tea of salt
1 teaspoon of pepper
1 teaspoon of paprika
1/4 c. Cayenne tea
Instructions
Combine chicken, ranch seasoning and buttermilk in a large plastic bag.
Flip the bag several times to make sure the chicken is ranched and buttermilk. Refrigerate all day or at least an hour.
Preheat oven to 425F.
Large baking sheet with cooking spray and reserve.
Mix the corn muffin mix and seasonings in a shallow bowl.
Remove the chicken pieces on the face and shake off the excess buttermilk.
Dip chicken in bread crumbs and turn over to coat. Shake the excess and place the chicken, bone down, on the prepared baking sheet.
Repeat for the remaining chicken pieces.
Lightly spray the top of each piece of chicken with a cooking spray.
Bake for 35 to 40 minutes or until chicken is cooked through and juice is clear. Check the chicken after about 30 minutes and, if the coating becomes too brown, place a piece of aluminum foil lightly on top of the chicken to prevent it from turning brown.
