|1/4 cup ||vegetable oil|
|1/4 cup ||ketchup or |
|2 tbsp. ||lemon juice|
|2 tbsp. ||soy sauce|
|1/4 tsp. ||salt|
|1/4 tsp. ||pepper|
|1/2 tsp. ||rosemary|
|1/2 tsp. ||marjoram leaves|
|1/2 tsp. ||thyme leaves|
|3 lbs. ||broiler chicken pieces, rinsed and dried (with or |
|without skin, I've also used boneless chicken)|
|5 cups ||Kellogg's corn flakes, slightly crushed|
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Heat oven to 350°F. In a large bowl, combine oil, ketchup, lemon juice, soy sauce, salt, pepper, and spices. I usually then pour this into a large ziploc bag. Add chicken and turn bag to coat. Refrigerate at least 1-2 hours, or more if desired.
Place corn flakes in shallow dish. Add chicken pieces to corn flakes, and coat with the cereal. Place in a single layer in a slightly greased shallow pan. Bake for 45 minutes to 1 hour, until chicken is tender and no longer pink.
This is from the back of a Corn Flakes box, and I've made it many, many times. It has a wonderful flavor. Prep time includes marinating time.
chicken, lemon chicken, main courses