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Cornbread Crusted Chicken
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Prep Time:
10 minutes
Total Time:
1 hour 50 minutes
Oven-baked crispy chicken - easy and irresistibly tasty!
Ingredients:
  • 2 cups buttermilk
  • 2 packages (1 oz each) ranch dressing mix
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • Cooking spray
  • 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
Instructions:
  • Combine buttermilk, dressing mix, and chicken in a large resealable plastic bag. Seal the bag and shake well to ensure the chicken is coated. Refrigerate for at least 1 hour, or overnight for best results.
  • Preheat oven to 425°F. Grease a 15x10x1-inch pan with cooking spray. In a shallow dish, combine breading ingredients. Dip each chicken piece from the buttermilk mixture into the breading, ensuring it's fully coated; gently shake off any excess. Arrange chicken in the pan, bone side down, and lightly spray the top with cooking spray.
  • Bake for 35 to 40 minutes until chicken juices run clear when thickest piece is cut to the bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.

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