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Makes 3 - 4 servings
1 frying chicken cut up (up to 4 pounds)
1/4 - 1/3 cup salad oil
salt and pepper
1 cup finely crushed GFCF corn flakes (usually 4 cups before crushing)
Wash and dry the chicken well. Dip or brush the pieces in the salad oil. Sprinkle each piece with salt and pepper and then roll in the crush cereal crumbs. Arrange in a shallow, greased baking dish, leaving space between the pieces. Cover tightly and bake in a hot oven (about 400 F) for 45 - 60 minutes or until the chicken is tender when poked with a fork. Remove the cover during the last 20 minutes of baking to allow the crumb crust to brown and crisp.
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