Serves: 8
Total Calories: 155
1. Combine KELLOGG'S Corn Flake Crumbs and seasoned salt. Dip chicken pieces in evaporated milk and coat with Corn Flake Crumbs mixture. Place in single layer, skin side up, in a shallow baking pan coated with cooking spray. Drizzle with margarine.
2. Bake at 350°F for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.
NOTE: 3 lbs of boneless, skinless chicken breasts can be substitued for the broiler chicken pieces.
This Corn Crisped Chicken recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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