Cornbread Crusted Chicken
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Updated Jan 4, 2023
Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Cornbread Crusted Chicken
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- Prep Time 10 min
- Total 1 hr 50 min
- Servings 4
- Ingredients 10
Ingredients
Chicken
- 2 cups buttermilk
- 2 packages (1 oz each) ranch dressing mix
- 1 cut-up whole chicken (3 to 3 1/2 lb)
- Cooking spray
Breading
- 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
-
Step1In 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.
-
Step2Heat oven to 425°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.
-
Step3Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.
Nutrition
610
Calories
23g
Total Fat
49g
Protein
51g
Total Carbohydrate
18g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 610
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 1/2g
- Cholesterol
- 135mg
- 45%
- Sodium
- 1770mg
- 74%
- Potassium
- 680mg
- 19%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 18g
- Protein
- 49g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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