Oven-Fried Chicken

Preparation info

  • Difficulty

    Easy

  • Makes

    4 to 6

    servings

Appears in

Farm Journal’s Country Cookbook

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
  • c. melted butter or regular margarine
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 2 c. crushed corn flakes

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.

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