Recipes

Corn Crisped Chicken

February 7, 2021  Online Recipe Guide Avatar
Description This recipe is by Pat Dulle. Jefferson City, MO. 1962.
Ingredients
At a glance
Course
Poultry
Source
Generations – My Family Cookbook
3 lb. Chicken Pieces, with skin
1/2 C. Evaporated Milk
1 C. Corn Flake Crumbs
6 Cling Peaches
Salt and Pepper to taste
Methods/steps
Preheat oven to 350 degrees. Dip chicken in milk then roll in flakes, and apply salt and pepper. Place in dish with skin side up. Bake for about 1 hour, in the last 20 minutes put peaches around the chicken.

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