Place chicken pieces in shallow baking dish. Pour salad dressing over chicken. Cover and refrigerate for aleast 8 hours. Remove chicken and shake off excess marinade; discard the left over marinade.
Preheat oven to 350°F.
On plate, mix flour, salt, and pepper. Roll the chicken in seasoned flour.
Heat 1/2 inch of oil in large skillet until small cubed of bread dropped in grease browns in 60 seconds. Fry chicken for 5 to 7 minutes on each side or until golden brown. Transfer to baking pan; bake until chicken is tender and juices run clear,about 30 minutes. Serve with corn muffins.