- 1 broiler fryer chicken, cut up (2- 2 1/2 pounds)
- 1 cup prepared hidden valley the original ranch dressing
- 3/4 cup all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil
Place chicken pieces in shallow baking dish; pour salad dressing over chicken. Cover; refrigerate at least 8 hours. Remove chicken. Shake off excess marinade; discard marinade. Preheat oven to 350°F.
On plate, mix flour, salt and pepper; roll chicken in seasoned flour. Heat 1/2 inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds or until oil is 375° F.
Fry chicken until golden, 5-7 minutes on each side; transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes. Serve with corn muffins, if desired.
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