You Don't Have To Be Jewish: Oven-Fried Chicken

[Kitchen Witch]

You Don't Have To Be Jewish: Oven-Fried Chicken


For kosher cooking, don't use butter with chicken. Dot with margarine or drizzle it with vegetable oil.

2 eggs, slightly beaten

1/4 cup milk

2 1/2 cups corn flake crumbs (crushed but not pulverized)

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1 chicken (3 pounds), cut up

5 tablespoons butter, melted (or use margarine or even vegetable or mild olive oil)


Preheat oven to 350-degrees

Mix together eggs and milk in a shallow dish. Mix corn flake crumbs, salt, and pepper in a separate dish.

Dip chicken pieces in egg mixture, then dredge in crumbs to coat evenly.

Arrange chicken pieces in a greased 13- by 9- by 2-inch baking dish. Drizzle with melted butter. Bake uncovered for 1 hour.