Place chicken pieces in shallow baking dish; pour salad dressing over chicken. Cover; refrigerate at least 8 hours. Remove chicken. Shake off excess marinade; discard marinade. Preheat oven to 350°F.

On plate, mix flour, salt and pepper; roll chicken in seasoned flour. Heat 1/2 inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds or until oil is 375° F.

Fry chicken until golden, 5-7 minutes on each side; transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes. Serve with corn muffins, if desired.