Recipe: Corn-Crisped Chicken with Variations (using corn flakes, Kellogg's, 1970's)

CORN-CRISPED CHICKEN

3 pounds frying chicken pieces
4 cups Kellogg's Corn Flakes (or 1 cup Kellogg's Corn Flake Crumbs)
11/2 teaspoons salt
1fs teaspoon ground black pepper
1/2 cup evaporated milk

Wash and dry chicken pieces; set aside.

If using Corn Flakes, crush into fine crumbs. Mix crumbs with salt and pepper.

Dip chicken pieces in evaporated milk then roll in seasoned crumbs. Place chicken pieces skin side up in single layer in foil-lined pan; do not crowd. Drizzle with melted margarine or butter.

Bake in moderate oven (350 degrees F) about 1 hour or until done. No need to turn chicken while cooking.

VARIATIONS:
- Substitute 1 cup dairy sour cream or 1/2 cup buttermilk for 1/2 cup evaporated milk.
- Sesame: Mix 2 tablespoons sesame seeds with Corn Flakes crumbs.
- Epicurean: Omit pepper. Mix 1/4 teaspoon paprika and 1/4 teaspoon curry powder with Corn Flakes crumbs.
- Italian: Mix 1/4 teaspoon crushed oregano, 1/4 teaspoon garlic salt and 1/2 teaspoon paprika with Corn Flakes crumbs.
- Parmesan: Mix 1/2 cup grated Parmesan cheese with Corn Flakes crumbs.

Makes 6 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971