2 cups buttermilk
2 packages ranch dressing mix (1 ounce each)
1 cut-up whole chicken (3 to 3-1/2 pound)
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
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.
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.
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.
Per Serving: cal. (kcal) 610, Fat, total (g) 23, chol. (mg) 135, sat. fat (g) 6, carb. (g) 312, Trans fatty acid (g) 1, sugar (g) 18, pro. (g) 49, vit. A (IU) 486, vit. C (mg) 1, sodium (mg) 1770, calcium (mg) 252, iron (mg) 4, Milk () 1, Starch () 2, Other Carb () 1, Lean Meat () 5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet