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Seasoned Baked Chicken

1/2 cup lemon juice
1 cup Italian salad dressing
2 to 3 pounds chicken pieces
1 1/2 cups corn flake crumbs
1 1/2 teaspoons salt
1/2 cup melted butter


Mix lemon juice and salad dressing. Place chicken in a heavy duty food storage bag; add dressing mixture. Seal and chill for 3 to 5 hours, turning bag occasionally to marinate all pieces. Heat oven to 350°. Mix corn flake crumbs with salt; coat chicken pieces with crumb mixture. Cover a jelly roll pan with foil then place chicken pieces in the pan. Pour melted butter over chicken. Bake at 350° for 1 hour and 15 minutes, or until chicken is tender and juices run clear.
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