But wait! This chicken isn't fried.
Coming to you right off the back of the Corn Flake package:CRUNCHY CHICKEN
Oven 375 degrees. Line baking pan with foil.
3-4 pound fryer chicken, cut up, or equivalent favorite pieces
Wash well and pat dry.
Crush 7 c. cornflakes, put in shallow bowl
Mix to make a batter:
1 egg
1 c. milk
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
Roll chicken pieces in batter, then in crushed Corn Flakes. Place on prepared baking sheet. Drizzle with melted butter (about 3 T total).
Bake 45-60 min., until juices run clear from pierce near bone or thickest part of pieces. Remove smaller or thinner pieces as they are done, leave larger pieces in a bit longer. Don't overbake.
Serve immediately.
This chicken is really best eaten warm. Once chilled in fridge, the corn flakes get hard, and the chicken may get too dry with reheating. Although I did strip the meat off some uneaten pieces and used it chopped in fried rice the next day, and it was OK.
Yes, unbelievably there were a few pieces left-over. It wasn't because they guys didn't like it - they did - but we had cooked more pieces than we needed. When the home-grown fryers went into the freezer, many of the packages were not mixed pieces of one whole chicken - so there were bags of just legs, just thighs, just breast, etc. Each bag was enough for the whole family. So when we got the dinner order for thighs AND breast - well, it was enough for a block party by the time we got it all cooked!
And the lemon pie? I have to say, after years of experimenting with dozens of recipes, I still think the original Betty Crocker Cookbook Lemon Pie recipe is the best. That gal knew about pies!
When you live on a farm with plenty of chickens, of COURSE you will have "fried" chicken. And lemon pie - the best way to use those extra eggs!
MMMM my mouth is watering! I need to try this recipe!
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