Crispy Chicken

By: Jessica Ashton

2½ - 3 lb. frying chicken cut into pieces or 4 - 6 boneless chicken breasts
1 cube butter, melted
3 c. corn flakes, crushed

Directions:
Line a shallow baking pan with tin foil and spray it with non-stick cooking spray, set it aside. Rinse off the chicken in cold water. Put the crushed corn flakes in paper or plastic bag. Place a piece of chicken in the bad, one at a time, and toss it until the chicken is well coated with corn flakes. Place the corn flake coated chicken onto the baking pan. Do this until all of your pieces of chicken are coated with corn flakes and in the baking pan. Drizzle all of the melted butter over the coated chicken pieces.
Bake at 375°.
For chicken pieces bake it for 1½ hours.
For a chicken breast bake it for 1 hour.