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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A crunchy cornflake coating made with sesame seeds, oregano and Parmesan cheese complements this chicken from Joan Laurenzo, Johnstown, Ohio. I love serving it to company because it always turns out wonderfully, she relates. Ingredients:
2 cups crushed cornflakes |
1 cup grated parmesan cheese |
1/4 cup sesame seeds |
1 teaspoon paprika |
1/2 teaspoon ground oregano |
additional ingredients: |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
1/3 to 1/2 cup milk |
Directions:
1. In a bowl, combine the first five ingredients. Cover and refrigerate for up to 4 months. Yield: 2 batches (about 3 cups total).
2. To prepare chicken: Dip chicken pieces in milk, then roll in about 1-1/4 cups coating mix. Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Yield: 4-6 servings per batch.
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