Corn-Crisped Chicken recipe (1966)

Corn-Crisped Chicken

You coat crisply with Kellogg’s Corn Flake Crumbs and bake beautifully on aluminum foil.

1966-Corn-Crisped Chicken

Corn-Crisped Chicken recipe


A 2-1/2 to 3 pound frying chicken, cut up
1/2 cup evaporated milk
1 cup Kellogg’s Corn Flake Crumble
1 1/2 teaspoons salt
1/4 teaspoon pepper
aluminum foil


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.

Double layer pumpkin cheesecake pie: The classic recipe (1967)

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