Ingredients

The following ingredients have 4 Servings
  • 8 pieces chicken (about 3 pounds, legs or thighs, or combo of both) (, skin on, rinsed and dried)
  • 12 ounce can evaporated milk
  • 3 teaspoons seasoned salt* (, divided)
  • 1 1/4 cup corn flake crumbs
  • 3 tablespoons butter (, melted)

Instruction

  • Preheat oven to 350 degrees F. Coat a shallow baking dish with cooking spray; set aside.
  • Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag. Seal and toss to coat.
  • In a shallow bowl, combine corn flake crumbs and remaining teaspoon seasoned salt. 
  • Remove chicken pieces from the evaporated milk one at a time and place in the corn flake crumbs mixture, pressing down on both sides so they stick. (Discard the milk.)
  • Transfer chicken pieces to the prepared baking dish in a single layer, skin side up. Drizzle with the butter.
  • Bake for 1 hour or until an internal temperature reaches 165° F, the chicken is no longer pink, and juices run clear. (Do not cover pan or turn chicken while baking.)
  • Let cool for 5 minutes. Serve with your favorite roasted vegetable or mashed potatoes and enjoy!