Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oven-Fried Corn Flake Chicken
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- #58053
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 pounds fryer chicken, cut up
2 eggs, large, slightly beaten
4 tablespoons milk
2 1/2 cups corn flakes, crushed*
2 teaspoons salt
1/2 teaspoon black pepper
5 tablespoons butter, melted
directions
* Crush but do not pulverize the corn flakes.
Preheat oven to 350 degrees F.
Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly.
Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour.
added by
tjjane
nutrition data
738 calories, 52 grams fat, 17 grams carbohydrates, 48 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 2, 2006
I made this last night and it was unbelievable! I added a little salt, pepper, garlic powder, and parsley sprinkled on top of the chicken before popping it in the oven, but other than that I followed the recepe to the letter... the chicken turned out juicy and tender, and the skin was nice and crispy on the outside. I used drumsticks since they're my family's favorite. I bookmarked this page because I want to make this over and over!