• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Crunchy Baked Chicken and Variations

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • *** NON NE *****

 Directions

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 well-greased 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 1/2 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 1/4 cup melted margarine or butter, 3
tablespoons lemon juice and 1 teaspoon grated lemon peel. Coat with mixture
of 1 1/4 cups corn flake crumbs, 1 teaspoon salt and 1/4 teaspoon pepper.

BAKED CHICKEN ITALIANO Dip in 1/2 cup Italian-stlyle salad dressing. Coat
with 1 1/4 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 1/4 cups cornflake crumbs and 1 teaspoon salt
and 1/4 teaspoon pepper.

PARMESAN CRISPED CHICKEN Dip in a mixture of 1 slightly beaten egg and 2
tablespoons milk. Coat with mixture of 3/4 cup corn flake crumbs, 1
teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup grated Parmesan cheese.

ZESTY CRISPED CHICKEN Dip in mixture of 1 slightly beaten egg and 1/4 cup
soy sauce. Coat with 1
1/4 corn flake crumbs.

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