Crunchy Chicken Made From Scratch
Yield
10 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
chicken legs
|
*
|
| 6 | cups |
corn flakes
|
|
| 2-3 | large |
eggs
|
|
| 1-2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
paprika
|
|
| ½ | tablespoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
chicken legs
|
*
|
| 1.4 | l |
corn flakes
|
|
|
eggs
|
|
||
|
all-purpose flour
|
|
||
| 3E+1 | ml |
paprika
|
|
| 7.5 | ml |
salt
|
|
Directions
Ultimate Seasoning Take about 1 tablespoon of paprika and mix with 2 and a half tablespoons of seasoned salt and ½ a tablespoon of salt.
Wash chicken legs and preheat oven at about 425℉ (220℃).
Put flour in bowl 1 or 2 cups at a time.
Stir in 2 tablespoons paprika. Beat 2 eggs in a bowl.
Take corn flakes and crunch up, but being careful not to crunch it up too much, which results in softer chicken.
Pour corn flakes into a pan.
Roll chicken in flour, then toss it between your hands to get excess flour off.
Dip in egg, and cover all over.
Roll in corn flakes and pat corn flakes on to sides if they don't stick on.
Place on a greased 9x13 inch; baking pan.
Repeat procedure with other chicken legs, adding more of an ingredient to the bowl it belongs in when you run low.
Put a pat of butter or margarine on each piece of chicken, and sprinkle Ultimate Seasoning on it.
Bake for about 1 hour.
