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Stage Coach Chicken


  • 2/3 cup prepared Hidden Valley Original Ranch Salad Dressing
  • 1 egg, slightly beaten
  • 1 (2 1/2 to 3 pound) fryer, cut up
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup corn flake crumbs
  • 1/4 cup butter or margarine, melted


  1. In a bowl, combine Salad Dressing and egg; set aside.
  2. Rinse chicken with water and drain well.
  3. Dredge chicken pieces in flour mixed with salt and pepper; dip into Salad Dressing-egg mixture; roll in corn flake crumbs.
  4. Arrange chicken pieces in a broiler pan, lined with foil if desired.
  5. Drizzle with butter.
  6. Bake at 350 degrees F for 50 minutes to 1 hour or until fork tender.

Yield: 4 to 6 servings

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