Buttermilk Baked Chicken

(from 226-2tone’s recipe box)

Serves 4

Use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks.

Source: Cook's Country (from RecipeThing user Bethany)

Categories: Poultry

Ingredients

  • 2 cups buttermilk
  • 1/4 cup sour cream
  • 1 (1-ounce) envelope ranch seasoning mix
  • 1 tablespoon salt
  • 3 pounds bone-in chicken pieces (see note), skin and excess fat removed
  • 5 slices hearty white sandwich bread, torn into pieces

Directions

  1. BRINE CHICKEN Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Whisk buttermilk, sour cream, 2 tablespoons ranch seasoning mix, and salt in large bowl until salt dissolves. Add chicken and toss to coat. Refrigerate, covered, 30 minutes or up to 1 hour.

  2. MAKE COATING Meanwhile, pulse bread and remaining ranch seasoning mix in food processor until finely ground. Bake bread crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light golden, about 5 minutes. Transfer to shallow dish.

  3. COAT CHICKEN Line rimmed baking sheet with foil and spray lightly with cooking spray. Remove chicken from bowl (allowing excess brine to drip back into bowl) and dredge in bread crumbs, pressing to adhere. Transfer coated chicken to prepared baking sheet and spray lightly with cooking spray.

  4. BAKE CHICKEN Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until chicken is golden brown and white meat registers 160 degrees (or dark meat registers 175 degrees), 20 to 25 minutes. Serve.

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