September 26, 2016
Dinner, Lunch, Main Dish,
Poultry, Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Picnic, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Marinate, Oven Roast, Gluten-Free, No Eggs, Bone-in Pieces, Spring more
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"This tasty chicken recipe is sure to please, the skin is crispy and the meat is so juicy and tender."
Place the chicken pieces in a large bowl and pour the Italian Salad Dressing over the chicken; rub the dressing onto the chicken pieces making sure they are all coated and place in refrigerator for 4 to 6 hours.
Mix the remaining ingredients together in a large plastic bag and shake to mix until blended.
Add the chicken pieces a few at a time and toss to coat; shake off excess flour mixture and place on a lightly greased, rimmed baking sheet.
Cook in a 350 degree Fahrenheit oven for 50 to 60 minutes or until cooked through and juices run clear when poked with a fork. (This will depend on how thick the pieces are)
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I made using a few substitutions. I made using all purpose flour and Zesty Italian dressing. With the changes it was delicious and very tasty. I will be making this again!
What I delicious moist crunchy piece of chicken this turned out to be. I scaled back for one serve and used a Maryland cut (thigh drum intact) and allowed an hour to cook at 175C fan forced as the piece come in at just under a pound. I also sprayed the piece with some oil before putting it in the oven. Thank you Beatrice for a delightful delicious main, made for For You Consideration tag game on FF&F.