Two things for certain I receive most frequently: Corn Flakes and chicken legs. I can never have enough recipes for chicken legs so the crew doesn't tire of them, and I always seem to have a leftover bag of corn flakes hanging around waiting to spoil. I don't know what it is because Frosted Flakes cruises off my pantry in days, but Corn Flakes can sit up there till there is nothing else to pour in a bowl with milk.
This is a great recipe to use up those corn flakes before they get that gummy crunch. You know the one, it kinda just hangs out on your teeth waiting for a prod from your tongue. And the crunch factor on this chicken is wonderful since it is a double coating that bakes with ease once its done. This is a ZERO cost dinner if you have all the products on hand from your local food pantry.
In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165ºF. Do not cover pan or turn chicken while baking. Serve hot.
This is a great recipe to use up those corn flakes before they get that gummy crunch. You know the one, it kinda just hangs out on your teeth waiting for a prod from your tongue. And the crunch factor on this chicken is wonderful since it is a double coating that bakes with ease once its done. This is a ZERO cost dinner if you have all the products on hand from your local food pantry.
- Crushed Corn Flakes
- 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds chicken legs
- 3 tablespoons margarine or butter, melted
In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165ºF. Do not cover pan or turn chicken while baking. Serve hot.
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