CORN CRISPED CHICKEN
I grew up on this recipe. It’s not new, but it’s good and the preparation time is minimal. If you don’t have cornflakes, you can substitute almost any breakfast flakes as long as they don’t have raisins in them. (The raisins can scorch in the oven.) For variation, you can add 1 teaspoon dried italian seasonings or 1 teaspoon chili powder or 3/4 teaspoon curry powder to the cornflake crumbs.
1 cup cornflake crumbs
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/2 cup evaporated milk, undiluted
1 chicken, cut in serving pieces
Preheat oven to 350oF. On a sheet of wax paper combine cornflake crumbs, salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in milk; then roll in seasoned crumbs. Place chicken, skin side up, in a baking pan. Bake, uncovered for 1 hour, or until cooked through.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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