Herb Battered Baked Chicken
1 frying chicken (3 lbs.) cut up
2/3 cup Ranch salad dressing
1 egg, slightly beaten
1/2 cup flour
2 cups corn flake crumbs (I use prepared from the box)
Rinse chicken pieces and pat dry with paper towel. In shallow dish, combine salad dressing and egg. Roll chicken in flour; dip in dressing mixture and roll in cornflake crumbs. Place in shallow foil-lined baking pan. Bake 1 hour at 350°.