1. Combine cornmeal and salad dressing mix on a sheet of waxed paper; pour cream into a pie plate.
2. Dip chicken pieces into cream, then roll in cornmeal mixture to coat well; let stand on wire racks about 5 minutes.
3. Pour.vegetable oil to a depth of 1 inch into each of 2 large frying pans; heat until a few drops of water sprinkled into oil sizzle. Add chicken and brown slowly, turning several times; cover. Cook 20 minutes longer, or until chicken is tender. Drain on paper toweling