Baked Chicken Variations
Wash 3 pounds chicken pieces; pat dry. For any of the following variations, dip chicken first into liquid mixture. Coat evenly with crumb mixture. Place in single layer, skin side up, into well greased or foil lined baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 degrees for 1 hour, or until tender. Do not cover pan or turn chicken while baking.
Makes 6 servings.
Corn Crisp Chicken
Dip chicken into 1/2 cup evaporated milk. Coat with mixture of 1 cup cornflake crumbs, 1 teaspoon salt and 1/8 teaspoon pepper.
Oven Fried Chicken
Dip chicken into mixture of 1 lightly beaten egg and 2 tablespoons milk. Coat with mixture of 1 1/4 cups cornflake crumbs, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Zesty Crispy Chicken
Dip chicken into mixture of 1 lightly beaten egg and 1/4 cup soy sauce. Coat with 1 1/4 cups cornflake crumbs.
Wash 3 pounds chicken pieces; pat dry. For any of the following variations, dip chicken first into liquid mixture. Coat evenly with crumb mixture. Place in single layer, skin side up, into well greased or foil lined baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 degrees for 1 hour, or until tender. Do not cover pan or turn chicken while baking.
Makes 6 servings.
Corn Crisp Chicken
Dip chicken into 1/2 cup evaporated milk. Coat with mixture of 1 cup cornflake crumbs, 1 teaspoon salt and 1/8 teaspoon pepper.
Oven Fried Chicken
Dip chicken into mixture of 1 lightly beaten egg and 2 tablespoons milk. Coat with mixture of 1 1/4 cups cornflake crumbs, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Zesty Crispy Chicken
Dip chicken into mixture of 1 lightly beaten egg and 1/4 cup soy sauce. Coat with 1 1/4 cups cornflake crumbs.
