2/3 cup Hidden valley, original sa
1 Egg, slightly beaten
2 1/2 lb Chicken, fryer, cut up
1/3 cup Flour
1 tsp Salt
1/4 tsp Pepper
1 cup Cornflake crumbs
1/4 cup Butter, melted
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In a bowl, combine Salad Dressing and egg; set aside. Rinse chicken with water and drain well. Dredge chicken pieces in flour mixed with salt and pepper; dip in Salad Dressing-egg mixture; roll in cornflake crumbs. Arrange chicken pieces in a broiler pan, lined with foil if desired. Drizzle with butter. Bake at 350^F. for 50 minutes to 1 hour or until fork tender. Makes 4 to 6 servings. I hope this is what you were looking for. FROM: EDWIN WESTBERG (NXGW71A)
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