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Oven Fried Chicken And Potatoes




Source of Recipe


Beanbag






List of Ingredients



• 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 lengthwise wedges
  
• 1 tablespoon grated Parmesan cheese
  
• Ground coarse black pepper to taste
  






Instructions



1. Preheat oven to 400 F.
   
2. Place chicken in large resealable plastic bag.
   
3. Add salad dressing. Seal bag; turn to coat. Refrigerate 30 minutes to marinate, turning bag occasionally.
   
   
4. Line 15x10x1" baking pan with foil. Spray foil with nonstick cooking spray.
   
   
5. In shallow bowl or pie pan, combine crushed cereal and bread crumbs; mix well.
   
   
6. Reserve marinade. Coat chicken with crumb mixture; arrange skin side up, on short sides of prepared pan. (Chicken can be close together.)
   Add potatoes to marinade in bag, turn to coat.
   
7. Place potatoes in center of pan; drizzle potatoes and chicken with remaining marinade. Sprinkle potatoes with Parmesan cheese. Sprinkle chicken and potatoes with pepper.
   
8. Bake 50 to 60 minutes or until chicken is fork tender, juices run clear, and potatoes are fork tender.
   
   
9. Serves 4