Friday, July 9, 2010


Simple and delicious, this is a variation on "fried" chicken that's sure to please.  The recipe is flexible enough to adapt to your own personal choice of herbs but I prefer a straight forward approach with few, if any, herbs.  The chicken is crisp and tasty with a hint of sweetness provided by the corn flake crumbs.  I like to serve it with mashed potatoes and the optional "gravy".

This is a dish that is sure to impress.  You can keep the fact of how easy it is to make just between us!


1 chicken cut up into 8 pieces
2 cans of cream of mushroom soup
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika 
1/2 teaspoon onion powder
2 cups corn flake crumbs 
1 stick of butter, melted


Preheat oven to 425* and line a baking sheet with aluminum foil and place a rack in the pan.  Spray with cooking spray.  

Wash and dry the chicken parts.

In a wide bowl combine 1 can of soup with 1/2 cup milk and the pepper.  Whisk until smooth.

In another bowl combine the corn flake crumbs, salt, onion powder and paprika.

Dredge the chicken pieces in the wet mixture and then in the dry mix.  Place on the prepared rack and bake and drizzle with the melted butter.  Bake for 40 minutes.


Combine 1 can of soup with 1/2 cup of milk.  Whisk until smooth and heat until simmer.  Yes, that's all there is to it!  

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