Corn-Crisped Baked Chicken

Ingredients

• 2¾ lb 2 1/2-3 lb frying chicken, cut-up
• ½ cup evaporated milk
• 1 cup Kellogg's Corn Flake Crumbs
• 1½ tsp salt
• ¼ tsp pepper
• aluminum foil

Method

1. Wash the chicken pieces and dry thoroughly. Dip the chicken pieces in evaporated milk; then roll the pieces in a mixture of Corn Flake Crumbs, salt and pepper, until well-coated.
2. Place skin side up in a shallow baking pan lined with aluminum foil; do not crowd. Bake in a moderate oven (350 F) about 1 hour, or until tender. No need to cover the pan or turn the chicken while cooking.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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