crunchy buttermilk baked chicken

How To Make crunchy buttermilk baked chicken

• 1

  Adjust oven racks to lowest & middle positions & preheat to 450 degrees F. Whisk buttermilk, sour cream, 2 tbsp dry ranch mix & salt in a large bowl until salt dissolves. Add chicken & toss to coat. Refrigerate, covered, at least 30 minutes or up to 1 hour.
• 2

  Meanwhile, pulse bread & remaining dry ranch mix in a food processor until finely ground. Bake bread crumbs on baking sheet on middle oven rack, stirring occasionally, until light golden, about 5 minutes. Transfer to shallow dish to cool.
• 3

  Line rimmed baking sheet with foil & spray with cooking spray. Remove chicken from bowl, allowing brine to drip back into bowl, & dredge in bread crumbs, pressing to adhere. Transfer coated chicken to prepared baking sheet & spray lightly with cooking spray.
• 4

  Bake on lowest oven rack until bottom of chicken is golden brown, about 10 minutes. Move to middle oven rack & reduce oven temp to 400 degrees F. Bake until chicken is golden, about 20 - 25 minutes.
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