Herb Batter Baked Chicken
2/3 c. prepared Hidden Valley Ranch Salad Dressing
1 egg slightly beaten
3 lbs. chicken parts
1/2 c. all purpose flour
2 cups cornflake crumbs
Preheat oven to 350. On a shallow plate, combine salad dressing and egg. Set aside. Rinse chicken and pat dry with paper towels. Roll chicken pieces in flour; dip into dressing mixture. Roll in cornflake crumbs. Place chicken on a large foil lined baking pan. Bake until tender and no longer pink; 45 to 50 minutes.
Makes 4 servings