Recipe: Oven Fried Chicken (using corn flake crumbs, Parade magazine, 1950's)
Main Dishes - Chicken, PoultryOVEN FRIED CHICKEN
2 broiler-fryer chickens, cut into serving pieces
1 1/2 cups packaged corn flake crumbs
2 teaspoons salt
1 tablespoon paprika
2 tablespoons prepared mustard
4 teaspoons vinegar
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 cup evaporated milk
Combine corn flake crumbs with salt and paprika in pie plate or shallow baking dish. Blend together mustard, vinegar, Tabasco and Worcestershire sauce; stir in evaporated milk.
Line shallow baking pan with aluminum foil.
Dip chicken pieces in evaporated milk mixture; roll immediately in seasoned corn flake crumbs. Place chicken pieces, skin side up, in foil lined pan; do not crowd.
Bake in moderate oven (350 degrees F) about 1 hour, or until tender. No need to cover or turn chicken.
Makes 8 servings
Source: Parade magazine, Sunday, April 12, 1959
2 broiler-fryer chickens, cut into serving pieces
1 1/2 cups packaged corn flake crumbs
2 teaspoons salt
1 tablespoon paprika
2 tablespoons prepared mustard
4 teaspoons vinegar
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 cup evaporated milk
Combine corn flake crumbs with salt and paprika in pie plate or shallow baking dish. Blend together mustard, vinegar, Tabasco and Worcestershire sauce; stir in evaporated milk.
Line shallow baking pan with aluminum foil.
Dip chicken pieces in evaporated milk mixture; roll immediately in seasoned corn flake crumbs. Place chicken pieces, skin side up, in foil lined pan; do not crowd.
Bake in moderate oven (350 degrees F) about 1 hour, or until tender. No need to cover or turn chicken.
Makes 8 servings
Source: Parade magazine, Sunday, April 12, 1959
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