OVEN-FRIED PICNIC CHICKEN

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10 min Prep
60 min Total
Pie Iconb
8 Servings

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Who doesn't love fried chicken? An all-time favorite, this chicken gets extra flavor from ranch dressing mix.


Ingredient List
  • Small check mark in a circle icon2/3 cup buttermilk
  • Small check mark in a circle icon8 boneless skinless chicken breasts (2 1/2 lb)
  • Small check mark in a circle icon1 cup corn flakes cereal
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 packages (1 oz each) ranch dressing mix (dry)
  • Small check mark in a circle icon Cooking spray
Preparation
  1. Heat oven to 400°F. Spray cookie sheet with cooking spray.
  2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
  3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add flour and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
  4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Tips
  • Bake it the night before, then pack it up for a picnic in the park the next day!
  • Create a new recipe just by cutting up the chicken! For Oven-Fried Chicken Fingers, cut chicken breast halves crosswise into 1 1/2-inch strips before coating with buttermilk. Bake uncovered for 20 minutes. Turn strips; bake about 20 minutes longer or until chicken is no longer pink in center.