Oven-Fried Italian Chicken
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- 3 - 4 lb. chicken, cut into pieces
- 1 bottle
- (16 oz) kraft zesty italian salad dressing
- 1 tsp
- minced garlic
- butter-flavored cooking spray
- 1 c
- self-rising flour
- 1/2 c
- self-rising cornmeal
- 1 tsp
- black pepper
- 1/2 tsp
- garlic salt
1In a large, plastic zip-lock bag, mix salad dressing and garlic. Add chicken, seal the bag and turn it over seeveral times to coat the chicken. Refrigerate for at least 1 hour or up to overnight, turning occasionally.
2Heat the oven to 425 F. Spray a shallow baking sheet with the cooking spray.
3In another zip-lock bag, combine the breading ingredients and shake to combine well.
4Remove chicken pieces one at a time from marinade and place it into the breading bag. Coat the chicken piece with breading and shake off the access. Place the chicken, bone-side down, on the prepared baking sheet. Continue with all of the chicken pieces.
5Bake for 35 to 40 minutes or until the juice of the chicken is clear when cut into the thickest piece.