OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST

Oven-Fried Chicken with a Corn Flake Crust image

Provided by Irma S. Rombauer

Yield Makes 4 servings

Number Of Ingredients 13

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Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
Rinse and pat dry:
3 1/2 pounds chicken parts
Season with:
Salt and ground black pepper to taste
ground black pepper
Whisk together in a shallow bowl:
2 large eggs
1/4 cup milk
Combine in a wide, shallow bowl:
2 1/2 cups crushed corn flakes
2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
2 to 3 tablespoons melted butter
Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.