Serves 4
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 350F. 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.
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