1/2 c. lemon juice
2 to 2 1/2 lb. broiler/fryer chicken, quartered
1 1/2 c. pkg. corn flake crumbs
1/2 c. melted butter
1 c. bottled Italian style dressing
1 1/2 tsp. salt

Mix lemon juice and salad dressing, place chicken in single layer in a large shallow baking pan; pour dressing over chicken. Refrigerate at least 8 hours or overnight, turning occasionally.

Heat oven to 350 degrees. Mix corn flake crumbs and salt, coat chicken pieces with crumbs and place on a cookie sheet covered with aluminum foil. Pour melted butter over chicken. Bake 1 hour and 15 minutes or until fork tender. Serves 8.