Oven-Fried Ranch Drumsticks

 


Ingredients

  • 3/4
    cup Original Bisquick™ mix
  • 1
    package (1 oz) ranch dressing and seasoning mix
  • 1
    teaspoon paprika
  • 1
    egg, slightly beaten
  • 1
    tablespoon water
  • 2 1/2
    to 3 lb chicken drumsticks (12 to 15 pieces)
  • 1
    cup ranch dressing, if desired
Steps
1 Heat oven to 425°F. Line 13x9-inch pan with foil. Generously spray with cooking spray.

2 In shallow dish, mix Bisquick mix, dressing mix (dry) and paprika. In another shallow dish, mix egg and water. Dip chicken into egg mixture, then coat with Bisquick mixture. Place chicken in pan.

3 Bake 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Serve with prepared ranch dressing.

 

Comments

Post a Comment

Popular posts from this blog

Slow-Cooker Cheesy Chicken and Bacon Soup

Image
  Ingredients 4 slices thick-sliced bacon, chopped (4 oz) 1 tablespoon Gold Medal™ all-purpose flour 1 tablespoon Montreal chicken seasoning 1/2 teaspoon salt 1 package (20 oz) boneless skinless chicken thighs (about 6) 2 cartons (32 oz each) Progresso™ Chicken Broth Reduced Sodium 1 cup uncooked wild rice 1 bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens) 1/2 cup diced celery 1/2 cup diced carrot 4 cups shredded sharp Cheddar cheese (16 oz) 1 cup heavy whipping cream Steps 1  Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate. 2  Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside. 3  Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 min...
Read more

Chicken and Wild Rice Soup

Image
  Ingredients 1 carton (32 oz) Progresso™ chicken broth 1 cup uncooked wild rice 3/4 teaspoon salt 2 tablespoons butter 2 cups finely diced onion 1 medium carrot, peeled and finely diced (1/2 cup) 1 stalk celery, finely diced (1/3 cup) 1/2 lb fresh mushrooms, finely diced 2 tablespoons chopped fresh thyme 1/4 cup all-purpose flour 2 cups water 2 cups chopped deli rotisserie chicken 1 cup heavy whipping cream Steps 1  In 4-quart saucepan, heat broth, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm. 2  Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly,...
Read more

Slow-Cooker Chicken and Sausage Gumbo

Image
  Ingredients 2 teaspoons peanut oil 2 lb boneless skinless chicken thighs 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup peanut oil 1/2 cup Gold Medal™ all-purpose flour 2 packages (8 oz each) prechopped onion, celery and bell pepper 4 cloves garlic, finely chopped 3 1/2 cups Progresso™ chicken broth (from 32-oz carton) 2 cups frozen cut okra, thawed 1 lb andouille sausage, cut into 1/2 -inch slices 2 teaspoons Creole seasoning 2 dried bay leaves 5 cups hot cooked rice Red pepper sauce, if desired Sliced green onions, if desired Steps 1  Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium...
Read more