1 lb chicken (breasts or wings)
1 c all-purpose flour (for wings)
Oil for deep-fat frying (for wings)
1 envelope ranch salad dressing mix
½ tsp minced garlic
½ tsp salt
½ tsp pepper
Trim chicken. If using wings:
Place flour mixture in a large resealable plastic bag; add chicken, a few at a time, and shake to coat. In an electric skillet or deep-fat fryer, heat oil to 375F. Fry chicken a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels.
If using breasts skip to this step:
Preheat oven to 350F. In a large resealable plastic bag, combine the rest of the ingredients; add chicken, a few at a time, and shake to coat. Place chicken in a greased baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, for 8-10 minutes (for pre-cooked wings) or 20-25 minutes (for uncooked breasts) or until coating is set.
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