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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Heat oven to 425 to 450*. Remove skin from chicken parts; rinse chicken
and dry thoroughly. Place chicken on a large, flat platter; drizzle with
oil and turn with a fork so that each piece is well oiled. Shake cornflake
crumbs on to a large piece of wax paper. Lift chicken with a fork, shake
off excess oil, and coat well on all sides and crannies with the crumbs.
Let chicken stand briefly so that coating will stick. Warm large, flat
baking pan, lightly oiled, and place chicken parts on pan (parts should not
touch). Bake in hot oven for 45 minutes or more, depending on size of
chicken. If dinner is not ready, oven can be turned down and chicken will
stay fresh and juicy until ready to serve. The crumbs make a crisp "skin"
for the chicken.
American Heart Association 1968-1972
| Ingredients:
1 1/2 Pound(s) To 3 lb Frying chicken; Vegetable oil; cut into serving pieces Seasoning is not necessa
3/4 Cup(s) 1 cup cornflake crumbs; As crumbs are tasty; |
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