I was wondering! This did not call for eggs, just milk for dipping. I like that idea, and wonder if this also would work for fish fillets. ----- Original Message ----- From: "Angelique in Texas" <[email protected]> To: <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]> Sent: Wednesday, March 18, 2009 3:14 AM Subject: [RecipesAndMore] Crispy Baked Chicken
Crispy Baked Chicken 1 ( 2 1/2 to 3 pound) frying chicken, cut into serving pieces, or 3 to 4 chicken breasts 1 cup milk 1 to 2 cups cornflake crumbs 1 t. rosemary Black pepper Remove all skin from chicken; rinse and dry thoroughly. Dip in milk; mix cornflake crumbs with rosemary and pepper and roll in the seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan (line pan with foil for easy cleanup). Do not crowd pieces. Bake at 400 degrees F for 45 minutes. Crumbs will form a crisp "skin." (`´·.¸ (`´·.¸ *¤* Do not ask the Lord to guide your footsteps, if you are not willing to move your feet. ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
