Cornflake Crumb Chicken

Notes: Original from Grandma Andrea Isserlis with modifications by Debra Steppel

Ingredients

Chicken parts

1 bottle of Italian salad dressing

Corn Flakes cereal (NOT Frosted Flakes)

Garlic powder

Mrs. Dash seasoned salt

Dried parsley flakes

Directions

1. Pat chicken parts dry with paper towels. Place chicken parts in a gallon Ziploc bag (or glass pan, covered) with enough Italian dressing to coat. Marinate chicken overnight in the refridgerator.

2. To make delicious seasoned cornflake crumbs, pour Corn Flakes cereal into a clean Ziploc bag; seal and crush with a rolling pin. When completely crushed, add about 1/2 as much Italian seasoned breadcrumbs as there are cornflake crumbs, plus some garlic powder, Mrs. Dash seasoned salt, and dried parsley flakes.

3. The next day, roll the chicken parts on a plate in crushed/seasoned cornflake crumbs until they are coated. Place coated chicken parts in a single layer in a glass 9x13 pan with sides. Bake at 350 degrees for 1 hour.