Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Hidden valley; original sa |
| 1 \N | Egg; slightly beaten |
| 2½ pounds | Chicken; fryer, cut up |
| ⅓ cup | Flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 cup | Cornflake crumbs |
| ¼ cup | Butter; melted |
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.