Title: Crunchy Baked Chicken and Variations
Categories: Poultry
Yield: 6 Servings

NONE

Wash 3 pounds frying chicken pieces. Pat dry. For any of the following variations, dip chicken in liquid mixture. Coat evenly with corn flake crumbs mixture. Place in single layer, skin side up, in well-greased or foillined shallow baking pan. Drizzle with 3 tablespoons melted margarine or butter, if desired. Bake at 350 about 1 hoour or until chicken is tender. Do not cover pan or turn chicken while baking. Makes 6 servings.

CORN CRISPED CHICKEN: Dip in 1/2 cup evaporated milk. Coat with mixture of 1 cup corn flake crumbs, 1 teaspoon salt and 1/8 teaspoon pepper.

CALIFORNIA CRUSTY CHICKEN: mixture of 1/4 cup melted margarine or butter, 3 tablespoons lemon juice and 1 teaspoon grated lemon peel. Coat with mixture of 1 1/4 cups corn flake crumbs, 1 teaspoon salt and 1/4 teaspoon pepper.

BAKED CHICKEN ITALIANO Dip in 1/2 cup Italian-stlyle salad dressing. Coat with 1 1/4 cups corn flake crumbs. If desired, marinate chicken in dressing for at least 1 hour.

OVEN FRIED CHICKEN Dip in mixture of 1 slightly beaten egg and 2 tablespoon milk. Coat with mixture of 1 1/4 cups cornflake crumbs and 1 teaspoon salt and 1/4 teaspoon pepper.

PARMESAN CRISPED CHICKEN Dip in a mixture of 1 slightly beaten egg and 2 tablespoons milk. Coat with mixture of 3/4 cup corn flake crumbs, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup grated Parmesan cheese.

ZESTY CRISPED CHICKEN Dip in mixture of 1 slightly beaten egg and 1/4 cup soy sauce. Coat with 1 1/4 corn flake crumbs.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Kellogg's

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