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    Oven-Fried Chicken and Potatoes


    Source of Recipe


    Grit Newspaper
    * Exported from MasterCook *

    Oven-Fried Chicken and Potatoes

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Poultry

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 1/2 pounds frying chicken -- cut up
    1/2 cup Italian salad dressing
    1 cup corn flakes cereal (1/3 cup crushed)
    1/3 cup Italian bread crumbs
    4 medium russet potatoes -- cut into 4
    length-wise wedges
    1 tablespoon grated Parmesan cheese
    Ground coarse black pepper -- to taste

    Preheat oven to 400 F.
    Place chicken in large resealable plastic bag. Add salad dressing. Seal bag; turn to coat. Refrigerate 30 minutes to marinate, turning bag occasionally.
    Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray.
    In shallow bowl or pie pan, combine crushed cereal and bread crumbs; mix well.
    Reserve marinate. Coat chicken with crumb mixture; arrange skin side up, on short sides of prepared pan. (Chicken can be close together.)
    Add potatoes to marinate in bag, turn to coat. Place potatoes in center of pan; drizzle potatoes and chicken with remaining marinade. Sprinkle potatoes with Parmesan cheese. Sprinkle chicken and potatoes with pepper. Bake 50-60 minutes or until chicken is fork-tender, juices run clear, and potatoes are fork-tender.

    Serves 4

    Source: Grit - February 4, 2001

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