BUTTERMILK RANCH OVEN FRIED CHICKEN
- 24 pieces of chicken - thighs & drumsticks
- 2 bottles of prepared ranch salad dressing
- 1 small jar mayonnaise
- 1 can evaporated milk
- 1 box of wheat or corn flakes, crushed
- 1 cup tempura flour
- 1 cup all purpose flour
- 2 dry packets ranch dressing
Place chicken in a large container to marinate.
In a separate bowl, combine the ranch dressing, mayo and milk.
Pour marinade over chicken to coat.
Preheat oven to 350.
Combine coating ingredients in a shallow pan.
Dredge marinated chicken in coating mixture.
Place on lightly greased baking sheet.
Spray tops of chicken with cooking spray to add color.
Bake in preheated oven for 45 minutes to 1 hour, or when done.
Allow chicken to sit for a few minutes before serving.
Good warm or cold and can be reheated well.