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CUT chicken into 16 pieces by cutting each of the wings, thighs, breasts and legs in half. Mix dressing, steak sauce and lime juice in large non-reactive bowl or resealable plastic bag. Add chicken; toss to coat. Cover and refrigerate at least 1 hour to marinate. Drain; discard marinade.
MIX flour, black pepper and chili powder in separate large bowl or resealable plastic bag. Add chicken, a few pieces at a time, turning over to evenly coat all sides. Place on large plate.
HEAT oil in large skillet to 325°F. Add chicken, a few pieces at a time; cook 12 to 15 min. or until golden brown and cooked through, turning after 6 min. Transfer cooked chicken to shallow baking pan; cover with foil. Place in warm oven to keep warm until ready to serve.