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Double Coated Chicken - Corn Flakes
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Chicken Rolled in Crushed Corn Flakes

Nancy All


  • 7 cups (1650 ml) Kellogg's Corn Flakes crushed to 1 3/4 cups
  • 1 egg
  • 1 cup (225 ml) Milk
  • 1 cup (225 ml) all-purpose flour
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 3 lbs (1.4 kg) frying chicken pieces, rinsed & dried
  • 3 tbsp (45 ml) margarine or butter, Melted
  • Measure crushed corn flakes into shallow dish or pan. Set aside.
  • In small mixing bowl, beat egg and milk slightly.
  • Add flour, salt & pepper and mix until smooth.
  • Dip chicken in batter and coat with crushed ceral.
  • Place in single layer, skin sideup, in greased or foil-lined shallow pan. Drizzle with melted margarine.
  • Bake at 350 degrees (175 C.) F. about 1 hour or until chicken is tender.
  • Do not cover pan or turn chicken while baking.

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