Corn Flake Chicken
Corn Crisped Chicken
1 cup Kellogg's Corn Flake Crumbs
1 1/2 teaspoons seasoned salt
3 pounds broiler chicken pieces, rinsed and dried
1/2 cup evaporated fat free milk
2 tablespoons margarine, melted
1. Combine KELLOGG'S Corn Flake Crumbs and seasoned salt. Dip chicken pieces in evaporated milk and coat with Corn Flake Crumbs mixture. Place in single layer, skin side up, in a shallow baking pan coated with cooking spray. Drizzle with margarine.
2. Bake at 350 F for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.
Note: This recipe was copied from the Kellogg's website. Our home version includes using whatever milk that you have on hand, evaporated is heavier and coats a bit better but any kind will work. Also, I don't think we ever drizzled with margarine. In place of seasoned salt, you can always substitute salt and pepper.