|Washington fryer||1 Large, cut up|
|Italian salad dressing||8 Ounce (About 1 Bottle)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Parsley flakes||1 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
Place chicken in shallow glass dish.
Pour Italian dressing over chicken.
Refrigerate at least 5 hours, turning chicken occasionally.
Drain, reserving marinade.
Mix parmesan cheese, flour, parsley flakes, salt and onion salt.
Coat the chicken with the cheese mixture.
Melt shortening in Dutch oven or large skillet.
Brown the chicken over medium heat.
Sprinkle remaining cheese mixture over chicken.
Add reserved marinade.
Cover tightly and simmer one hour