The idea of this recipe is to replace the skin with crunchy cornflake crumbs and then bake it instead of frying. You need to have bone-in, skinless chicken. It's easy to skin a chicken breast. And not bad to do thighs. Legs are a little more work. Some stores offer skinless chicken with the bones still in. I'd say it's worth paying a little extra for the saved time and effort. Otherwise, you may want to do breasts and thighs only. It's still delicious.
The recipe calls for a 2-1/2 - 3 pound frying chicken cut into serving pieces, but you can do 4 chicken breasts and/or six thighs. That'll give you leftovers for another time. And obviously this recipe is totally extendable. Just use more milk, cornflakes, seasoning and chicken. But see note below and don't crowd the chicken on the pan.
1 cup skim milk (any milk will do actually.)
1 cup cornflake crumbs
1 teaspoon dried rosemary (optional -- you could use any seasoning you like, including Emeril's)
Pepper to taste
Remove all skin from chicken, see note above. Rinse and dry the pieces. Combine cornflake crumbs and seasoning in a large zip lock bag. Dip the chicken in the milk and then shake in bag until covered with crumbs. Then, let the chicken pieces stand and dry for a bit so that the crumbs will stick on better.
Line a rimmed cookie sheet with aluminum foil (saves clean-up.) Put chicken on pan -- don't let the pieces touch (Remember my beef stew browning lecture. Moisture is the enemy of crispness. Fight sog.) Bake at 400 degrees for 45 minutes. Play the national anthems of as many competing countries as you desire. Test everyone -- everyone -- for steroids.
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