Ingredients: Serve 4
2 cups buttermilk
¼ cup sour cream
1 (1 ounce) envelope ranch seasoning mix
1 tablespoon salt
3 pounds bone in chicken pieces (breasts, thighs, and drumsticks, or mix breasts cut in half), skin removed, trimmed
5 slices hearty white sandwich bread, torn into pieces
Vegetable oil spray
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees. Whisk buttermilk, sour cream, 2 tablespoons ranch seasoning mix, and salt together in large bowl until salt dissolves. Add chicken and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 1 hour.
Meanwhile, pulse bread and remaining ranch seasoning mix in food processor until finely ground. Bake bread crumbs on baking sheet on middle rack., stirring occasionally, until light golden, about 5 minutes. Transfer to shallow dish or pie plate.
Line baking sheet with aluminum foil and spray lightly with vegetable oil. Remove chicken from brine, allowing excess to drip back into bowl, and dredge in bread crumbs, pressing to adhere. Transfer to prepared baking sheet and spray lightly with vegetable oil spray. Discard brine.
Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes. Move baking sheet to middle rack and reduce oven temperature to 400 degrees. Bake until chicken is golden brown and breasts register 160 degrees and legs/thighs register 175 degrees, 20 to 25 minutes. Serve. End.