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1 pkg Jiffy Cornbread mix, dry
1 envelope Hidden Valley Ranch dry salad dressing
3-4 lb chicken, cut into serving pieces and washed
4 eggs, beaten, in a bowl
shortening for frying
Heat shortening in a skillet on the stove until a drop of water sizzles. Then it is ready.
Meanwhile, in a plastic bag combine the dry Jiffy cornbread mix and the dry ranch salad dressing mix. Shake it up so it mixes well. Set on counter next to bowl of beaten eggs. Dip pieces of chicken in beaten eggs, coat both sides, then put them in the bag with the cornbread/ranch dressing mix, and shake well until chicken is well coated. Place in skillet and repeat with remaining chicken. Chicken will brown fast, after it is browned on both sides, turn the
heat down, cover it, and let it cook on a lower heat until it is no longer pink in the middle.
For the last 10 minutes of cooking, take the lid off the skillet
so the coating crisps up again.
1 envelope Hidden Valley Ranch dry salad dressing
3-4 lb chicken, cut into serving pieces and washed
4 eggs, beaten, in a bowl
shortening for frying
Heat shortening in a skillet on the stove until a drop of water sizzles. Then it is ready.
Meanwhile, in a plastic bag combine the dry Jiffy cornbread mix and the dry ranch salad dressing mix. Shake it up so it mixes well. Set on counter next to bowl of beaten eggs. Dip pieces of chicken in beaten eggs, coat both sides, then put them in the bag with the cornbread/ranch dressing mix, and shake well until chicken is well coated. Place in skillet and repeat with remaining chicken. Chicken will brown fast, after it is browned on both sides, turn the
heat down, cover it, and let it cook on a lower heat until it is no longer pink in the middle.
For the last 10 minutes of cooking, take the lid off the skillet
so the coating crisps up again.
