CRUNCHY BAKED CHICKEN WITH VARIATIONS

BASIC RECIPE:
Wash 3 lbs. frying chicken pieces. Pat dry.

For any of the following variations:
Dip chicken in the Liquid mixture. Coat evenly with Crumbs mixture. Place in single layer, skin side up, in well-greased or foil-lined shallow baking pan. Drizzle with 3 tablespoons melted margarine or butter, if desired.

Bake in oven at 350 degrees F about 1 hour or until chicken is tender. Do not cover pan or turn chicken while baking.

VARIATIONS:

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:
Dip in 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 1/2 teaspoons salt and 1/4 teaspoon pepper.

BAKED CHICKEN ITALIANO:
Dip in 1/2 cup Italian-style 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 tablespoons milk. Coat with mixture of 1 1/4 cups Corn Flake Crumbs, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

PARMESAN CRISPED CHICKEN:
Dip in mixture of 1 slightly beaten egg and 2 tablespoons milk. Coat with mixture of 3/4 cup Corn Flake Crumbs, 1 1/2 teaspoons 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 cups Corn Flake Crumbs.

Makes 6 servings
From: Recipelink.com
Source: The Kellogg's Cookbook, The Kellogg Company, 1978

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Category:  Main Dishes, Chicken, Poultry
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