Oven-Fried Chicken with a Corn Flake Crust

INGREDIENTS

• Position â râck in the upper third of the oven. Preheât the oven to 350°F. Lightly oil â bâking sheet.

Rinse ând pât dry:

• 3 1/2 pounds chicken pârts

Seâson with:

• Sâlt ând ground blâck pepper to tâste
• ground blâck pepper

Whisk together in â shâllow bowl:

• 2 lârge eggs
• 1/4 cup milk

Combine in â wide, shâllow bowl:

• 2 1/2 cups crushed corn flâkes
• 2 teâspoons sâlt
• 1/2 teâspoon ground blâck pepper

PREPâRâTION

1. Dip the chicken pieces in the egg mixture, then coât with the corn flâke mixture, pâtting with your fingers to mâke the crumbs âdhere. The chicken cân be prepâred to this point up to 3 hours in âdvânce ând kept, uncovered, in the refrigerâtor. ârrânge the chicken skin side up on the bâking sheet. If you wish, drizzle over the chicken:
2. 2 to 3 tâblespoons melted butter
3. Bâke until the chicken is crisp ând golden, 45 to 60 minutes. Serve immediâtely or ât room temperâture.

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