My mom used to make a corn flake fried chicken in the summers that I remember taking to picnics. I'll have to ask her for the recipe and a demo when she visits this summer!
Until then, I'll tide my boys over with this version, inspired by two different recipes from Farm Journal's Best-Ever Recipes. This main dish is perfect for lunch or dinner.
Next time, I want to try soaking the chicken in buttermilk overnight before frying it up in a Dutch oven. Stay tuned.
Oven Fried Chicken
3 to 4 pounds bone-in chicken pieces, or one whole chicken, cut up
1/2 cup milk
1/2 cup Italian seasoned bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons melted butter
Preheat oven to 375 degrees. Spray bottom of a roasting pan with cooking spray and set aside.
Pat chicken pieces dry with paper towel.
Pour milk into small bowl.
In a medium bowl, combine bread crumbs, Parmesan cheese, parsley, spices, salt and pepper.
Working with one piece of chicken at a time, dip chicken into milk, then coat with bread crumb mixture. Place chicken in roasting pan with the skin side up. Repeat until all chicken pieces are coated in bread crumbs.
Cook for 30 minutes, then drizzle with melted butter. Cook for another 20 minutes until golden brown.
Serve warm or cold. Delicious either way!