This is exactly the way my mom made oven-fried chicken in the 1950's ~ plus my notes to bring this into the 21st century
|
1 broiler chicken, cut into serving pieces (about 3 to 3-1/2 lbs. chicken parts with skin & bone)
1 cup Kellogg's cornflake crumbs (or put leftover cornflakes into food processor and pulse ~ enough to equal 1 cup of crumbs)
1 tsp. Ac'cent (Mom used Seasoning Salt, but I use Creole Seasoning ~ i.e. Tony Chachere's or Zatarain's)
1 tsp. salt (I like Kosher salt best)
1/2 cup evaporated milk (any milk would work, including buttermilk ~ or lightly beat an egg with a little water and use that instead)
1/8 tsp. pepper (I add closer to 1 tsp.)
NOTE: I also like to add about 1 TB dried parsley flakes to the cornflake mixture, just for color
***
Combine Ac'cent with cornflake crumbs, salt and pepper. Dip the chicken into the evaporated milk, and then into the crumb mixture. (NOTE: I put the crumbs and seasonings into a plastic bag. Dip the chicken into the liquid mixture and then put several pieces into the bag. Hold closed tightly and shake until the chicken pieces are coated.)
Line a rimmed baking sheet with foil (I give it a spritz of non-stick spray too), and put the coated chicken pieces on it in a single layer. Bake at 350 for about 1 hour, or until chicken is ready.
(My note: Thick, meaty pieces will take longer than wings and drumsticks, so check them earlier ~ ALSO: I like to turn the pieces over halfway through baking)