Lunchroom Baked Chicken

 This simple recipe is one I remember from the school lunch room back in the old days. All the kids loved it.  They served it with baked potatoes and green beans.  It’s a nice crispy chicken with unbelievably great flavor that comes in part due to the cornflakes, but brining the chicken in salt water adds extra interest. Pre-crushed cornflakes are available if you don’t want to crush them yourself.


1 whole chicken, cut up

1 c. milk

3 cups of crushed corn flakes

1/2 c. parmesan cheese (optional)

1/2 tsp thyme

salt and pepper

Combine the corn flakes, parmesan, thyme, salt and pepper.

Dip a piece of chicken into milk then coat with corn flake mixture.

Lay the pieces on a baking sheet covered with baking parchment.  Cook at 350 for about 45 minutes.

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