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

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

Makes 4 to 6 servings.