CORN-CRISPED CHICKEN, PORK CHOPS OR FISH

1 (2 1/2 to 2 lb.) cut-up chicken
1/2 cup evaporated milk
1 cup corn flake crumbs
1 1/2 teaspoons salt
1/4 teaspoons ground black pepper

Preheat oven to 350 degrees F (moderate).

Dip chicken pieces in evaporated milk. Roll in a mixture of corn flake crumbs, salt and pepper. Place in shallow baking pan lined with aluminum foil. (That's right, no shortening.)

Bake about 1 hour, or until drumstick is tender when pierced with a fork.

VARIATIONS:

CORN-CRISPED PORK CHOPS:
Use 4 to 6 lean pork chops, 1/2 inch thick, in place of chicken. Bake about 45 minutes.

CORN-CRISPED FISH:
Use 1 (1 lb.) pkg. frozen fish fillets, thawed, in place of chicken. Bake in 375 degree F oven (high moderate) about 20 minutes, or bake as package directs, until golden brown.

From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Recipes from Pet Milk Company, 1963

Category:  Main Dishes, Chicken, Poultry
Msg Link:  http://www.recipelink.com/msgid/018425