Straight from the 1950's

Oven-Fried Corn Flake Chicken

Servings: 4

3 lb Chicken; Cut Up, Fryer

2 ea Eggs; Large, Slightly Beaten

4 T Milk

2 1/2 c Corn Flakes; Crushed *

2 t Salt

1/2 t Pepper

5 T Butter; Melted

* Crush but do not pulverize the corn flakes.

Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour.