crunchy buttermilk baked chicken
(2 ratings)
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(2 ratings)
yield
4 serving(s)
prep time
1 Hr 20 Min
cook time
40 Min
Ingredients For crunchy buttermilk baked chicken
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2 cbuttermilk
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1/4 csour cream
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1 enveloperanch dressing (dry mix)
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1 Tbspsea salt
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3 lbbone in chicken pieces, skin removed
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5 slicewhite bread, torn into pieces
How To Make crunchy buttermilk baked chicken
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1Adjust 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.
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2Meanwhile, 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.
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3Line 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.
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4Bake 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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