3 to 3 1/2 lb. cut-up frying chicken, skin removed if desired
1/2 cup Italian salad dressing
1 cup corn flakes cereal, crushed to about 1/3 cup
1/3 cup Italian style bread crumbs
4 medium russet potatoes, unpeeled, each cut into 4 lengthwise wedges
1 tablespoon grated Parmesan cheese
Coarse ground black pepper
Place chicken in a large resealable food storage plastic bag. Add salad dressing. Seal bag; turn to coat. Refrigerate 30 minutes to marinate,turning bag occasionally.
Heat oven to 400ºF. Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray.
In shallow bowl or pie pan, combine crushed cereal and bread crumbs; Mix well.
Remove chicken from marinade; reserve marinade. Coat chicken with crumb mixture;arrange, skin side up, on short sides of sprayed foil-lined pan. (Chicken can be close together). Add potatoes to marinade in bag; turn to coat.
Place potatoes on center of pan. Drizzle potatoes and chicken with remaining marinade. Sprinkle potatoes with Parmesan cheese. Sprinkle chicken and potatoes lightly with pepper.
Bake at 400ºF. for 50 to 60 minutes or until chicken is fork-tender and juices run clear, and potatoes are fork tender.
Makes 4 servings.