topic Re: Crispy Chicken in Recipes

Crispy Chicken

LouisianaAnn — Fri, 04 Jul 2014 16:45:17 GMT

Crispy Chicken

1 chicken, cut into 8 pieces

1 cup corn flake crumbs

1 1/2 tsp. salt

1 Tbsp. paprika

1 Tbsp. prepared mustard

2 tsp. cider vinegar

1/2 tsp. Worcestershire sauce

1/4 tsp. hot pepper sauce

1/2 cup undiluted evaporated milk

Wipe dry chicken pieces. In a pie plate, mix together the corn flake crumbs, salt & paprika. In another pie plate, stir together the mustard, vinegar, Worcestershire sauce and hot pepper sauce. Stir in evaporated milk. Line a baking sheet with non-stick foil. Dip chicken pieces in evaporated milk mixture, then roll at once in seasoned crumbs. Place chicken, skin side up, on prepared pan. Bake in a preheated 350 oven until tender, about 1 hour. No need to cover or turn chicken while it is baking.

Re: Crispy Chicken

goodstuff — Fri, 04 Jul 2014 16:51:59 GMT

I tried a similar version of oven-baked chicken last week. The one I used was a little simpler. I just salted and peppered chicken pieces, dipped them in egg/milk wash, rolled them in crushed cornflakes in a plastic bag, placed them skin side up on a Pam-sprayed baking pan (I lined it with foil for easy clean-up), gave the cornflakes a good spray of Pam (or you could drizzle with melted butter), and baked them in a 350 degree oven for an hour. They were crispy and delicious -- and so easy. Cornflakes crumbles make a great crust! According to the recipe I had, you could use either skin-on chicken pieces (as I did) or skinless chicken.

The other seasonings in OP's recipe probably add a little extra "flavor oomph", but the plain Jane version was delicious too.

Re: Crispy Chicken

I am still oxox — Fri, 04 Jul 2014 16:55:35 GMT

My Mom has made corn flake crumb chicken for years, nothing as elaborate as this, she would dip the chicken in an egg and then the crumbs and cook on a foil lined cookie sheet