Butcher 1 whole chicken.
Crush the cornflakes in
owl and pour buttermilk over chicken. Stir to coat. Cover and
ag to mix.
Dip chicken tenders in the egg to
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ell.
Dredge the soup coated chicken breasts in the crumb mixture
eeded.
When assembling the chicken, I used two large bowls
horoughly combined.
Add the chicken pieces and using your clean
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Heat oven to 375\u00b0. Crush cornflakes in sealed
gallon size plastic bag with rolling pin. Open the bag and add the flour, paprika, onion powder, sage and salt and pepper. Seal bag and shake until well blended. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop into the bag of cornflake mix and shake until the chicken is well coated. Place the chicken skin side up in an ungreased baking pan. Repeat until all pieces are coated. Discard any leftover coating. Bake for 50 minutes or until done.
In small bowl
beat together eggs, butter and salt.
In shallow dish place crumbs and Parmesan cheese.
Mix well.
Dip chicken pieces in egg, butter and salt mixture, then coat with cornflake crumbs and cheese mixture.
Place in 12 x 8 x 2-inch dish with meatiest
pieces to outside edges of dish.
When all pieces have been coated, cover dish with wax paper.
Microwave at High for 22
to 25 minutes, rotating dish 1/2 turn after 10 minutes.
nd set aside.
Pound chicken breasts to a quarter-inch
br>Set aside.
Dip chicken into beaten egg, then in
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
Lightly sprinkle the chicken legs with salt and pepper. Generously coat the chicken legs with the sour cream.
Put crushed cornflake crumbs in a pie plate or shallow wide bowl and add the Creole seasoning and parsley. Roll the coated chicken pieces in the seasoned crumbs. Place coated chicken in the prepared baking dish. Lightly spray the drumsticks with the vegetable oil.
Bake at 375 degrees for about 1 hour turning as needed or until the meat registers at least 165\u00b0 F (74\u00b0 C), the minimum.
iece of chicken into the egg / milk mixture until well coated.
Preheat oven to 400\u00b0. Spray baking pan with nonstick cooking spray. Set aside. Place cornflakes in a gallon-size food storage plastic bag. Crush cornflakes by rubbing between palms of hands. Add sesame seeds, paprika, salt and pepper; shake well. Set aside. Dip each chicken breast in milk, then place in bag with cornflake mixture. Shake until coated. Repeat with each chicken breast. Place coated chicken breast in baking pan. Dot evenly with margarine. Bake 30 minutes or until thoroughly cooked.
ll marinade ingredients together, except chicken, to a food processor and
Rinse chicken and pat dry.
Combine sour cream, lemon juice, garlic, pepper and Worcestershire sauce. Stir chicken into sour cream mixture to coat.
Marinate, refrigerated, for several hours or overnight.
Chicken should be completely covered with mixture. When ready to cook, preheat oven to 350\u00b0.
Remove chicken from marinade, roll coated chicken in cornflake crumbs.
Arrange pieces in single layer in shallow pan.
Drizzle half melted butter or juices over chicken.
Bake for 45 minutes.
ieces.
2.Place the chicken and buttermilk into a shallow