Name: Oven-Fried Corn Flake Chicken
Ingredients: 3 lb Chicken; Cut Up, Fryer; 2 Eggs; Large, Slightly Beaten; 4 tb Milk; 2 1/2 c Corn Flakes; Crushed *; 2 ts Salt; 1/2 ts Pepper; 5 tb Butter; Melted

Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Breakfast, Poultry, Main dish	4	Servings

INGREDIENTS

3	lb	Chicken; Cut Up, Fryer
2		Eggs; Large, Slightly Beaten
4	tb	Milk
2 1/2	c	Corn Flakes; Crushed *
2	ts	Salt
1/2	ts	Pepper
5	tb	Butter; Melted

INSTRUCTIONS

*    Crush but do not pulverize the corn flakes.
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Preheat oven to 350 degrees F.
Wash chicken and pat dry.  Mix together eggs and milk. Separately mix corn
flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then
into the crumb mixture coating each piece evenly.  Set in well-greased
baking pan.  Drizzle with melted butter. Bake, uncovered, for 1 hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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