Recipe - Crunchy Baked Chicken And Variations

*** NON NE *****

Wash 3 pounds frying chicken pieces. Pat dry. For any of the following
variations, dip chicken in liquid mixture. Coat evenly with corn flake
crumbs mixture. Place in single layer, skin side up, in wellgreased or
foillined shallow baking pan. Drizzle with 3 tablespoons melted margarine
or butter, if desired. Bake at 350 about 1 hoour or until chicken is
tender. Do not cover pan or turn chicken while baking. Makes 6 servings.

CORN CRISPED CHICKEN: Dip in One half cup evaporated milk. Coat with mixture of
1 cup corn flake crumbs, 1 teaspoon salt and 1/8 teaspoon pepper.

CALIFORNIA CRUSTY CHICKEN: mixture of One fourth cup melted margarine or butter, 3
tablespoons lemon juice and 1 teaspoon grated lemon peel. Coat with mixture
of 1 One fourth cups corn flake crumbs, 1 teaspoon salt and One fourth teaspoon pepper.

BAKED CHICKEN ITALIANO Dip in One half cup Italianstlyle salad dressing. Coat
with 1 One fourth 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 tablespoon
milk. Coat with mixture of 1 One fourth cups cornflake crumbs and 1 teaspoon salt
and One fourth teaspoon pepper.

PARMESAN CRISPED CHICKEN Dip in a mixture of 1 slightly beaten egg and 2
tablespoons milk. Coat with mixture of Three fourths cup corn flake crumbs, 1
teaspoon salt, One fourth teaspoon pepper, and One half cup grated Parmesan cheese.

ZESTY CRISPED CHICKEN Dip in mixture of 1 slightly beaten egg and One fourth cup
soy sauce. Coat with 1
One fourth corn flake crumbs.

Recipe by: Kellogg's Posted to MCRecipe Digest V1 #683 by L979@aol.com on
Jul 21, 1997