*Ingredients:
°3 to 4 pounds chicken thighs, skinned or removed
°1 oz pack ranch salad dressing & season mix
°2 c milk.5 oz corn muffin mix
°1 teaspoon salt
°1 teaspoon pepper
°1 teaspoon paprika
°1/4 teaspoon cayenne
Directions:
Combine chicken, ranch seasoning, and milk in a large ziplock bag.
Turn the bag a few times to make sure the chicken is covered with the ranch and milk and put it in the fridge. Refrigerate throughout the day or for at least an hour.
Heat the oven to 425 Fahrenheit.
Spraying baking tray with cook spray & set apart .
Combine cornbread mixture and spices in a shallow bowl.
Remove the chicken pieces one at a time and shake off the excess milk.
Dip the chicken in the breadcrumbs, turning it into an even layer. Discard the excess and place the chicken on the prepared baking tray.
Repeat for the rest of the chicken pieces.
Spray the top of each chicken piece with cooking spray.
Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken after about 30 minutes and if the coating has turned too brown, gently place a piece of tin foil over the top of the chicken to prevent further browning.
Enjoy!
