Oven-Fried Chicken

Name: Oven-Fried Chicken
Yield: Makes 4 to 6 servings
Ingredients: ⅓ c. melted butter or regular margarine; 1 (2½ to 3 lb.) broiler-fryer, cut in serving pieces; 2 c. crushed corn flakes; 2 tsp. salt; ¼ tsp. pepper

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Crisp and good—serve it to company

Ingredients

1 (2½ to 3 lb.) broiler-fryer, cut in serving pieces
⅓ c. melted butter or regular margarine

Starter
Gluten-free

Method

Dip chicken pieces in melted butter; sprinkle with salt and pepper, then roll in corn flakes. Place, skin side up and not touching, in greased 15½ X 10½ X 1″ jelly roll pan. Sprinkle with remaining butter and corn flake crumbs.
Bake in moderate oven (375°) about 1 hour, or until done. Do not turn during cooking.