CORNFLAKE BUTTERMILK BAKED CHICKEN

(The cornflakes gives the skin a crispy texture.)

(Serves 4)
Ingredients:
  • 8 small chicken pieces
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 tablespoon dijon mustard
  • 2 cups cornflakes, crushed
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon pepper
  • 1 tablespoon margarine
Directions:
Preheat oven to 425 degrees.  Place cornflakes in a zip lock bag and crush with a rolling pin until the cornflakes are crumbs.  Mix cornflakes with paprika, and pepper on a paper plate.  On another paper plate put your flour.  In a bowl whisk buttermilk, eggs and mustard until smooth.  Wash chicken and dry thoroughly.   Dredge the chicken with the flour.  Shake off the excess.  Dip the chicken in the egg mixture and then into the cereal crumbs.  Press the cereal crumbs to make sure they adhere.  Place chicken pieces in a 13"x9"x2" baking dish.  Dot with margarine and bake 40 to 50 minutes until crispy and thoroughly cooked.

(Excellent!)

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