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Cornbread Crusted Chicken

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By Betty Crocker Kitchens
Updated Jan 4, 2023
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Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Cornbread Crusted Chicken

  • Prep Time 10 min
  • Total 1 hr 50 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    1
    In 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.
  • Step 
    2
    Heat 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.
  • Step 
    3
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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