Oven-Fried Chicken with a Corn Flake Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon ground black pepper
- 1/4 cup milk
- 2 large eggs
- ground black pepper
- 2 teaspoons salt
- salt and ground black pepper to taste
- 3 1/2 pounds chicken parts
- position a rack in the upper third of the oven. preheat the oven to 350â°f. lightly oil a baking sheet.
- 2 1/2 cups crushed corn flakes
- Carbohydrate 19 g(6%)
- Cholesterol 483 mg(161%)
- Fat 138 g(213%)
- Fiber 1 g(5%)
- Protein 71 g(142%)
- Saturated Fat 24 g(121%)
- Sodium 1226 mg(51%)
- Calories 1607
Preparation Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken: 2 to 3 tablespoons melted butter Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature. The Joy of Cooking Scribner
Preparation Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken: 2 to 3 tablespoons melted butter Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature. The Joy of Cooking Scribner
