Tuesday, October 11, 2016

Classic Corn Flake Chicken (1980)

  • 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
In a small bowl or shallow pan, combine salt and corn flake crumbs.  Dip chicken pieces in evaporated milk, then coat with corn flake mixture.

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)

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