Ingredients:
4 boneless skinless chicken breasts
6 skinless chicken drumsticks
1 1/2 cups Hidden Valley Ranch dressing, prepared
2 cups instant potato flakes
1/2 teaspoon paprika
1/2 teaspoon parsley flakes
1/4 teaspoon garlic powder
salt & pepper
Directions:
Place cleaned and dried chicken pieces in a large flat glass dish, dredge each piece in the ranch dressing, cover dish with plastic wrap and marinate in the fridge for 30-45 minutes.
Meanwhile, Preheat oven to 450F.
Coat 9 x 13 inch baking sheet (or glass baking dish) with Pam.
Mix potato flakes, paprika, parsley flakes and garlic powder in a flat dish.
Remove marinated chicken pieces from ranch marinade, then roll in potato flake mixture, coating thoroughly.
Arrange on baking sheet, then salt and pepper to taste.
IMPORTANT: Turn down oven to 350F.
Bake approximately 35-45 minutes, or until the juices run clear when chicken pieces are pierced with a fork and the crust looks golden brown.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.