INGREDIENTS
1 1/2 cups cornflake crumbs
1 tsp. dried rosemary
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups ranch salad dressing
3 lbs. chicken pieces (breasts, legs, thighs)
1 tsp. dried rosemary
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups ranch salad dressing
3 lbs. chicken pieces (breasts, legs, thighs)
DIRECTIONS
Preheat oven to 375°F. Lightly grease a 13×9 inch baking dish.
Combine cornflake crumbs, rosemary, salt and pepper in a small bowl and mix well.
Pour salad dressing in medium bowl. Dip the chicken pieces in the salad dressing, coating well. Dredge the coated chicken pieces in cornflake crumb mixture.
Place chicken pieces in prepared baking dish. Bake until juices run clear when meat is pierced with a knife and a thermometer reads 180°F, about 50 to 55 minutes.
