Crumby Chicken

• 2 pounds Skin-On Bone-In Chicken (White Or Dark)
• 2 cups Milk
• 2 cups Corn Flakes, Crushed

1. You may use more chicken if you have more people.
2. Its not a problem.
3. Just adjust the amount of ingredients accordingly.
4. They are not exact measurements.
5. Just use whatever covers the chicken.
6. You may also add a little salt or other seasoning to the crumbs before you dip the chicken if you want to kick it up a notch.
7. 1.
8. Pull your chicken out of the refriger for about 10-20 minutes to let it warm up to room temperature.
9. 2.
10. Preheat your oven to 350 F. 3.
11. While the oven is preheating, create a dredging station.
12. Put the milk into a medium-sized bowl.
13. Put the corn flake crumbs on a large plate or dish.
14. 4.
15. Dip a piece of the chicken in the milk so it is entirely soaked.
16. 5.
17. Dip the chicken in the corn flake crumbs so that it is covered with the crumbs on all sides.
18. 6.
19. Place the chicken on a very lightly greased rimmed cookie sheet (NOTE: I usually line it with aluminum foil first, then lightly grease the foil).
20. 7.
21. Repeat steps four through six until all chicken is crumby.
22. 8.
23. Optional: use a spoon to sprinkle extra crumbs on the top of the chicken before it goes in the oven.
24. 9.
25. After the oven is preheated, place the cookie sheet with the chicken on it into the oven.
26. 10.
27. Bake chicken for 1 Hour.
28. 11.
29. Check for doneness at the end of an hour, but more than likely itll be fully cooked.
30. Eat and enjoy!

chicken, milk, corn flakes

Taken from tastykitchen.com/recipes/main-courses/e2809ccrumbye2809d-chicken/ (may not work)