"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creole Chicken, by Kelly Kinsella, is from The Kinsella Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-8 chicken breasts or thighs 4 c. corn flakes (crushed) 2-3 tbsp. Creole Seasoning Salt (optional) 1 egg
Preheat oven to 350º. Place corn flakes and seasoning in bag. Mix egg in bowl. Dip chicken in egg and place in bag with corn flakes and seasoning. Shake to coat chicken. Place on cookie sheet and bake for 40 -50 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.