To reduce the fat, remove the chicken skin before coating.

　　

Ingredients

Makes 4 servings

　　Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.

　　

Rinse and pat dry:

3 1/2 pounds chicken parts

　　

Season with:

Salt and ground black pepper to taste

　　ground black pepper

　　

Whisk together in a shallow bowl:

2 large eggs

　　1/4 cup milk

　　

Combine in a wide, shallow bowl:

2 1/2 cups crushed corn flakes

　　2 teaspoons salt

　　1/2 teaspoon ground black pepper

　　

Step 1

Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:

　　

Step 2

2 to 3 tablespoons melted butter

　　

Step 3

Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

　　The Joy of CookingScribner