Buttermilk Baked Chicken

Buttermilk Baked Chicken

2 c. buttermilk
1/4 c. sour cream
1 1 oz. packet ranch dressing
1 T salt
3 lb. bone in chicken breasts or thighs
5 slices white bread, sandwich

Mix buttermilk, sour cream, 2 T of the ranch mix, and salt until well combined.  In a large zip style bag add the mixture and the chicken.  Marinate 30-60 minutes.  While the chicken marinates place bread into a food processor and process until finely ground.  Add the seasoning mix.  Place on a baking sheet and place in a 450 oven until golden brown (3-5 minutes)  Put the chicken into the mixture and then place on a greased baking sheet.  Bake on the lowest rack in the oven for about 10 minutes, move the baking sheet up on level and reduce temperature to 400.  Bake until the chicken is golden and internal temperature is 160 for light meat 175 for dark.  20-25 minutes, the breading may look burned but it is not. 

My mom used to make the best fried chicken when I was growing up but because of the grease I have not done it in my own family.  I found this recipe years ago when I received a free copy of Cook's Country Magazine.  I have been going to try it since then. I finally did and it is one I will make again.  Since I was making an "old fashioned recipe" I decided to do red potatoes and peas like she used to make as well.  Yummy dinner.