cups crushed cornflakes or finely crushed rich round crackers (about 35)
teaspoon dried thyme, crushed
teaspoon black pepper
tablespoons butter or margarine, melted
to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks
In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture. 2. In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated. 3. Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings. 4. *Note: To make your own tenders, simply cut 1-1/2 pounds of boneless, skinless chicken breast halves lengthwise into 1-inch strips. 5. Oven-Fried Parmesan Chicken: Prepare as above, except omit thyme and salt and reduce crushed cornflakes to 1/2 cup. For coating, combine cornflakes; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano, crushed; the paprika; and pepper. Stir in melted butter. Continue as above. 6. Oven-Fried Chicken Breast Tenders: Prepare as above, except substitute 1-1/2 pounds chicken tenders* for meaty chicken pieces, increase crushed cornflakes to 1-3/4 cups, and place tenders in a single layer on 15x10x1-inch baking pan. Bake, uncovered in a 400 degrees F oven for 10 to 12 minutes or until chicken is no longer pink. Do not turn tenders while baking.