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.