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"The belly rules the mind."--Spanish Proverb

CRISPY PARMESAN CHICKEN Recipe

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This recipe for CRISPY PARMESAN CHICKEN is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. frying chicken
1 egg
2 Tbsp. milk
1 c. crushed Kellogg's corn flakes
1/2 c. parmesan cheese
salt
pepper
Directions:
Directions:
Have ready 3 lbs. frying chicken cut in pieces. Wash chicken and dry thoroughly. Dip chicken in mixture of 1 slightly beaten egg and 2 Tbsp. milk. Roll in mixture of ¾ Corn flake crumbs, mixed with salt, pepper and grated Parmesan cheese. Place in single layer, skin side up, in well-greased shallow baking pan. bake at 300º for 45 minutes or until done. Variation- use skinless boneless breasts or thighs.
Personal Notes:
Personal Notes:
This recipe is so old it's before cut up chicken or boneless skinless chicken was available. I still remember how my mom- Jean McCray taught me how to cut up a whole chicken, finding the joints and cutting in between. I'm grateful for the many things she taught me.

 

 

 

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