- Categories:1960s, Vintage advertisem*nts, Vintage chicken recipes,
- By The Click Americana Team
- Added or last updatedSeptember 28, 2013
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To make this delicious corn-crisped chicken, you coat the poultry with Kellogg’s Corn Flake Crumbs and seasonings, then bake on aluminum foil.
Corn-crisped chicken
Ingredients
A 2-1/2 to 3 pound frying chicken, cut up
1/2 cup evaporated milk
1 cup Kellogg’s Corn Flake Crumbs
1-1/2 teaspoons salt
1/4 teaspoon pepper
aluminum foil
Directions
1. Wash chicken pieces and dry thoroughly.
2. Dip chicken pieces in evaporated milk; then roll pieces in mixture of Corn Flake Crumbs, salt and pepper, until well-coated. Place skin-side up in shallow baking pan lined with aluminum foil; do not crowd.
3. Bake in moderate oven (350 F) about 1 hour, or until tender. No need to cover pan or turn chicken while cooking.
Yield: 4-5 servings.
Peachy variation: About 10 minutes before chicken is done, place 6 well-drained cling peach halves, cut side up, on foil around chicken pieces. Continue baking as directed.
ANOTHER CHICKEN DINNER:How to make herb batter fried chicken (1985)
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- Categories: 1960s, Vintage advertisem*nts, Vintage chicken recipes,
- Tags: 1965, 1966, 1967, cereal, chicken, corn flakes, kellogg's, peaches, recipes
- Source: Woman's Day
- Original publication date: February 1966
- Added or last updatedSeptember 28, 2013
- Comments: None yet - Want to leave one?
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Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety, but also in terms of outdated cultural depictions and social values. Material on this site is provided for purposes of education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Also, as an Amazon Associate, we earn from qualifying purchases. Now that you know, have fun looking around!
