Serves: 6
Total Calories: 307
Remove skin from all chicken pieces except wings. Place chicken in a resealable plastic zipping bag. Add salad dressing to bag; seal bag and turn to coat well. Refrigerate at least 30 minutes. Mix bread crumbs with seasonings in a shallow bowl. Drain chicken, discarding salad dressing. Dip chicken pieces into crumb mixture until coated. Arrange on a greased baking sheet; sprinkle any remaining crumb mixture over chicken. Bake at 400 degrees for about 45 minutes, or until chicken juices run clear when pierced.
Tip: Watch for whimsical diner-style sectioned plates at tag sales and thrift shops. They’re perfect for serving up kid-size portions...and the veggies won’t touch the main dish!
This Tracey’s Oven-Fried Chicken recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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