We had this for dinner last night. A. and I went to the grocery store and found the chicken (already in quarters!) was only 69 cents per pound. Wow. So we had to get two packages. Then, this recipe helped me to finally finish a bag of corn flakes we’d had for a while. Woohoo! It was a good night.
Here’s the recipe for the chicken:
Country Baked Chicken
3 T. margarine spread
2 ½ t. salt
2 t. cumin
1 ½ t. dried oregano, crushed
1 ½ t. garlic powder
¾ t. pepper
8 lb. chicken quarters
2 large eggs
6 c. corn flakes, crushed
Heat oven to 350F. Since I was making so much chicken I had to use two 13x9x2 pans. So put half the spread in each pan. Place in oven until melted. Tilt the pans until the spread covers the bottom, more or less. Mix the spices in a bowl. Then, in assembly-line fashion, dip the chicken pieces into the egg, sprinkle with the spices, then coat with crushed corn flakes. It’s a bit messy, but it’s a quick process.
Arrange the chicken in baking pans. So that they fit in there nicely. Then bake. After one hour, turn the oven up to 425 and bake for 15 more minutes or until done. Watch out or the crust will brown too much!!
One pan of chicken is plenty for one night’s dinner for a family of four. We had it with oven-roasted potatoes. Yum!
The second pan of chicken is perfect for use in tacos, enchiladas, etc. In fact, I plan on making my top-secret Applebee’s enchiladas with the second pan. That is, unless my dear hubby gets to it first! :)
BTW, there are no pictures, since the camera's batteries took too long to charge. Cold chicken somehow isn't as attractive as hot.