Oven-Fried Ranch Chicken

This chicken is AWESOME!! I thought I'd post the recipe for anyone who'd like to try it!

Yields: 4-6

Chicken:
2 c. buttermilk (if you don't have buttermilk, you can pour 2 tbs. vinegar or lemon juice into a 2 c. measuring cup and add regular milk to the 2 c. mark. Stir, and let stand for 5 minutes)
1 twin-package (2 oz. total) Ranch dressing mix
3 1/2 lb. cut-up whole chicken
cooking spray

Breading:
1 pouch (6.5 oz.) cornbread and muffin mix
1 tsp. paprika
1 tsp. pepper
1/2 tsp. seasoned salt
1/8 tsp. ground red pepper (cayenne)

In a large resealable food-storage bag, mix buttermilk, dressing mix, and chicken. Seal bag; turn bag over several times to coat chicken. Refrigerate 1 hour or overnight.
Heat oven to 425 degrees. Spray 15 x 10 x 1 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, turn to coat completely and shake off excess. Place chicken, bone side down,
in pan. Lightly spray top of chicken with cooking spray. Bake 35-40 minutes or until juice of chicken runs clear when cut to the bone.