Oven-Fried Corn Flake Chicken
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut up, fryer |
|
| 2 | large |
eggs
large, slightly beaten |
|
| 4 | tablespoons |
milk
|
|
| 2 ½ | cups |
corn flakes
crushed * |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 5 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut up, fryer |
|
| 2 | large |
eggs
large, slightly beaten |
|
| 6E+1 | ml |
milk
|
|
| 591 | ml |
corn flakes
crushed * |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 75 | ml |
butter
melted |
|
Directions
- Crush but do not pulverize the corn flakes.
Preheat oven to 350℉ (180℃).
Wash chicken and pat dry.
Mix together eggs and milk.
Separately mix corn flake crumbs, salt, and pepper.
Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly.
Set in well-greased baking pan.
Drizzle with melted butter.
Bake, uncovered, for 1 hour.
