Crispy Oven-Fried Chicken

• 12 cup skim milk or 12 cup buttermilk
• 1 teaspoon poultry seasoning
• 1 cup corn flakes, crumbled
• 1 12 tablespoons onion powder
• 1 12 tablespoons garlic powder
• 2 teaspoons black pepper
• 2 teaspoons dried hot peppers, crushed
• 1 teaspoon ginger, ground
• 8 pieces skinless chicken (4 breasts, 4 drumsticks)
• 3 dashes paprika
• 1 teaspoon vegetable oil (use to grease baking pan)

1. Preheat oven to 350F.
2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in a plastic bag.
4. Wash chicken and pat dry.
5. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
6. Refrigerate for 1 hour.
7. Remove from refrigerator and sprinkle lightly with paprika for color.
8. Evenly space chicken on greased baking pan.
9. Cover with aluminum foil and bake 40 minutes.
10. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork.
11. The drumsticks may require less baking time than the breasts.
12. Crumbs will form a crispy skin..
13. (Do not turn chicken during baking).

milk, poultry seasoning, corn flakes, onion powder, garlic, black pepper, hot peppers, ginger, chicken, paprika, vegetable oil

Taken from www.food.com/recipe/crispy-oven-fried-chicken-313515 (may not work)