Buttermilk Baked Chicken

2 cups buttermilk

1/4 c sour cream

1 (1 oz) envelope ranch seasoning mix

1 TBSP salt

3 pounds bone-in, skinless chicken pieces (I have used this, but prefer boneless breasts)

5 slices hearty white bread, torn into pieces

1. Adjust oven racks to lowest and middle positions and heat oven to 450. Whisk buttermilk, sour cream, 2 TBSP ranch seasoning and salt in a large bowl until salt dissolves. Add chicken and toss to coat. Refrigerate covered 30 minutes-1 hour.  

2. Pulse bread and remaining ranch seasoning in blender or food processor until finely ground. Bake bread crumbs on rimmed baking sheet on middle rack, stirring occasionally until light gold;en, about 5 minutes. Transfer to shallow dish. 

3. Line rimmed baking sheet with foil and spray with PAM. Remove chicken from bowl (allow excess mix to drip back in bowl) and coat with bread crumbs. Press to make stick and put on prepared baking sheet. 

4. Bake on lowest rack until bottom of chicken is golden brown- about 10 minutes. Move baking sheet to middle rack and reduce oven temp to 400 degrees. Baken until chicken is golden brown and meat is 160 degrees, 20-25 minutes. 

4 servings