Buttermilk Baked Chicken

I've been looking up a ton of oven fried chicken recipes because Dr. Sweetpea loves them. I've already posted a few in this blog but I also like trying new recipes too. I came across this recipe on Cooks Country and made them for Dr. Sweetpea to eat midweek. Thankfully, he loved the chicken and it'll remain in our chicken collection!

Buttermilk Baked Chicken

(Source: Cooks Country)

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

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.

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.

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.

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.