1/2 c. butter
1 Tbsp. lemon juice
3-4 lb. chicken pieces
2 c. cornflakes
1 tsp. garlic salt
1/2 c. seasoned bread crumbs
Directions:
This chicken dish bakes up nice and crispy with really a minimum of effort. Could you get by with less butter? Probably.
Yield: 6-8 servings
Preheat oven to 350°F.
In a skillet, melt butter over medium low heat. When melted, remove from heat. Add lemon juice.
On a large plate, crush cornflakes into crumbs. Combine with breadcrumbs and garlic salt.
Dredge chicken pieces in butter, then coat in crumbs. Once coated in crumbs, place on buttered baking sheet.
I used the remaining butter that the chicken was dredged through to coat the baking sheet. This presented something of a logistics challenge. Here's what I did: coat the pieces in butter, stack them on the crumbs plate. Tip the butter in the skillet onto the baking sheet. Tip it around to coat the whole baking sheet. Put the chicken back into the skillet and coat the chicken with crumbs one piece at a time.
Bake chicken pieces at 350°F for 1 hour.
Submitted by Gretchen Grant Contributed on: and modified on Monday December 3rd, 2007
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