- 1 cup corn flake crumbs
- 2 to 3 lbs frying chicken pieces
- 1/2 cup evaporated milk
- 2 tsp butter, melted
- 1-1/2 tspns salt
Place in single layer, skin side up, in foil-lined baking pan. Drizzle with melted butter.
Bake at 350 degrees for 1 hour or until chicken is tender and center is no longer pink. Do not cover pan while baking. Makes about 8 servings.
(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)
More "Lost" Corn Flake Recipes
Toll House Caramel Corn Flake Ring (1948)
Honey Sweet Potatoes with Corn Flakes (1946)