Crispy Cornflake Coated Chicken
from the kitchen of Sharmagne Leland-St. John

1 ¾ cups Corn Flake Crumbs
1 egg
1 cup milk
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
3 pounds chicken breasts, boneless and skinless,rinsed and dried
3 tablespoons butter, melted

Preheat the oven to 350° F.

Place the crumbled corn flakes in a shallow dish
and set aside.

In small mixing bowl, beat the egg and milk together slightly.
Add the flour, salt and pepper. Mix until smooth.

Dip the chicken breasts in the batter. Coat with the cornflake
crumbs.

Place in single layer, skin side up, in a foil-lined shallow
baking dish. Drizzle with the butter.

Bake for 1 hour or until the chicken is tender, no longer pink
and juices run clear and registers 180° on a meat thermometer.

Do not cover baking dish or turn chicken while baking.


 

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